Paprika with millet and mushroom stuffing

Name: Paprika with millet and mushroom stuffing
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 150 g Millet; 1 l Vegetable broth; 4 large peppers (e.g. red and yellow); 1 collar Spring onions; 500 g Mushrooms; 1-2 TABLESPOONS butter/margarine; 7-10 Tbsp salt, white pepper; 100 ml Milk; 5 TABLESPOONS Whipped cream; 1 coated tbsp. flour; 1 Beet Cress; 100 g grated cheese (e.g. Gruyère); 7-10 Tbsp Grease

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

150 g Millet
1 l Vegetable broth
4 large peppers (e.g. red and yellow)
1 collar Spring onions
500 g Mushrooms
1-2 TABLESPOONS butter/margarine
7-10 Tbsp salt, white pepper
100 ml Milk
5 TABLESPOONS Whipped cream
1 coated tbsp. flour
1 Beet Cress
100 g grated cheese (e.g. Gruyère)
7-10 Tbsp Grease

Directions

1
Wash the millet. Bring to the boil in 600 ml stock, cover and allow to swell over a low heat for approx. 20 minutes
2
Cut a lid off each pepper. Clean and wash the peppers. Clean and wash spring onions and cut into rings. Clean mushrooms, wash if necessary. Cut into slices
3
Heat the fat in a pot. Sauté the mushrooms in it, take out half. Fry spring onions briefly, season. Deglaze with 400 ml broth and milk and bring to the boil. Stir cream and flour until smooth. Stir into the stock, simmer for about 5 minutes and season to taste. Cut half the cress from the bed, wash and stir in
4
Mix millet, mushrooms set aside and 2/3 cheese, season. Fill the peppers with it, put the lid on top. Fill mushroom sauce and paprika into a greased casserole dish. Sprinkle the rest of the cheese over it. Bake in the preheated oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for about 45 minutes. Cut the rest of the cress from the bed, wash and sprinkle over it
5
For more mushroom taste, simply use porcini yeast broth (health food store) instead of vegetable broth. It provides all the B vitamins!