Stuffed peppers

Name: Stuffed peppers
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 900 ml Vegetable broth (instant); 7-10 Tbsp Salt; 150 g Edible millet; 2 red and 2 yellow peppers (approx. 280 g each); 1 collar (approx. 150 g) Spring onions; 500 g white mushrooms; 30 g Butter or margarine; 7-10 Tbsp Pepper; 125 g Whipped cream; 10-15 g Flour; 1 Beet Cress; 100 g grated gruyère cheese; 7-10 Tbsp Grease

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

900 ml Vegetable broth (instant)
7-10 Tbsp Salt
150 g Edible millet
2 red and 2 yellow peppers (approx. 280 g each)
1 collar (approx. 150 g) Spring onions
500 g white mushrooms
30 g Butter or margarine
7-10 Tbsp Pepper
125 g Whipped cream
10-15 g Flour
1 Beet Cress
100 g grated gruyère cheese
7-10 Tbsp Grease

Directions

1
Put 600 ml vegetable stock, some salt and millet in a pot, bring to the boil, cover and cook over low heat for about 30 minutes (do not stir). In the meantime, cut a lid off the peppers at the base of the stalk.
2
Cut out the seeds, wash and drain the peppers. Clean and wash spring onions and cut into fine rings. Clean and slice the mushrooms. Heat the fat in a pot, fry the mushrooms and finally fry the spring onions briefly.
3
Season with salt and pepper and remove about half of the mushrooms from the pan. Pour the remaining stock into the pan with the mushrooms and bring to the boil. Mix cream and flour, stir into the pan and simmer for another 1-2 minutes.
4
Cut half the cress from the bed, stir into the sauce and season with salt and pepper. Loosen millet with 2 forks, mix in mushrooms and 60 g Gruyère and fill into the peppers.
5
Sprinkle the rest of the cheese onto the filling. Put the mushroom sauce and peppers in a greased, ovenproof dish. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 45-50 minutes.
6
Cut the remaining cress from the bed and serve the peppers sprinkled with it.