Peppers with Millet and Mushroom Stuffing

1. rinse millet. Boil in 600 ml soup and swell with closed lid on low heat in about 20 min.

Cut one lid of each bell pepper into small pieces. Clean the peppers, rinse. Clean the spring onions, rinse and cut into rings. Clean mushrooms, perhaps rinse. Cut into slices.

Heat fat in a saucepan. Fry mushrooms in it, remove half. Fry spring onions briefly, season. Extinguish with 400 ml clear soup and milk and let it boil up. Stir whipped cream and flour until smooth. Stir into the clear soup, simmer for 5 min on low heat and season. Cut half cress from the bed, rinse and fold in.

4. mix millet, mushrooms and 2/3 cheese, season. Fill peppers with it, put lid on top. Pour mushroom sauce and peppers into a greased baking dish. Sprinkle the rest of the cheese on top. Bake in heated oven (electric oven: 200 °C / convection oven: 175 °C / gas: level 3) for about 45 minutes. Cut remaining cress from the bed, rinse and sprinkle on top.

Extra Tip:

For more mushroom flavor, instead of vegetable soup, simply use Herrenpilz yeast broth (health food store). It provides all the B vitamins!

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