Stuffed peppers with millet filling
DIFFICULTY
RATING
COOK TIME
50 mins
50 mins
TOTAL TIME
50 mins
50 mins
Ingredients
Servings:
4
- 4 large peppers
- 200 g Millet
- 650 ml clear vegetable stock
- 2 TABLESPOONS Olive oil
- 2 Shallots, finely chopped
- 2 Carrots, cut into small cubes
- 7-10 Tbsp 100 g sugar peas (frozen)
- 2 TABLESPOONS Basil, finely chopped
- 125 g QimiQ Sauce Base
- 2 Protein
- 1 pinch Nutmeg
- 7-10 Tbsp salt and pepper
Directions
- 1
Cut the lid off the peppers and remove the seeds.
- 2
Cook millet in 400 ml vegetable soup for 30 minutes, loosen up with a fork and let it cool down.
- 3
Sauté shallots in olive oil, add carrots and sugar peas and steam briefly.
- 4
Whisk QimiQ smooth. Add the millet, vegetables, spices and basil and mix well
- 5
Prepare a beaten egg white from the egg white and fold it into the millet mixture.
- 6
Pour the mixture into the prepared peppers, place the lid on top and place in an ovenproof dish. Pour the rest of the vegetable soup on top, cover and braise in the pre-heated oven at 190°C for 50 minutes.
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