(the recipe yields 10 stuffed pepper halves)
We had these stuffed peppers as a filling and relatively quick Saturday night dinner. The parsley and spices gave them a bit of an oriental touch and I love how soft and fragrent the peppers become through baking.
5 big peppers
200g of millet
200g of feta
a bunch of parsley
3-4 tablespoons of tomato paste
3 cloves of garlic
1/4 teaspoon of Raz el Hanout spice mixture
1/2 teaspoon of paprika
1 teaspoon of cumin
chili (depending on how hot you like it)
salt and pepper to taste
enough vegetable stock to cover the bottom of your casserole
Wash the millet and cook for 5 minutes in double the amount of water, then let sit for 10 minutes without heat and with a closed lid, until the grains have absorbed all the liquid.
Meanwhile, half the peppers and remove the seeds. Heat your oven to 200°C (390°F). Put the peppers in a casserole or a high baking tray and let them bake in the oven for 10 minutes.
For the filling, cut the shallots and garlic and sauté them until translucent. Add them to the cooked millet, as well as the tomato paste, crumbled feta, the spices and minced parsley.
Take the peppers out of the oven and fill them with the millet mixture. Pour enough vegetable stock into the casserole so that the bottom is covered. Let the stuffed peppers bake in the oven for another 8-10 minutes.
Sprinkle some sesame seeds on top and serve. Hummus on the side compliments the flavours quite well.