Instructions
Follow the steps and taste along the way.
Cook the millet
Rinse the millet in a sieve, first with hot water and then with cold water. Put it in a saucepan with 360 ml water and 1 g salt. Bring to a boil, cover and simmer over low heat for 15 minutes, until the water is absorbed. Remove from the heat and leave covered for 5 minutes.
Prepare the peppers and vegetables
Preheat the oven to 200 °C. Halve the peppers lengthwise and remove the cores and seeds. Finely chop the mushrooms, chop the onion and crush the garlic. Drain and rinse the beans.
Brown the mushrooms and mix the filling
Heat 20 ml olive oil in a pan. Add the onion and cook for 3 minutes. Add the mushrooms and cook uncovered for 8–10 minutes, until they release their liquid and brown again. Stir in the garlic, smoked paprika, thyme, black pepper and the remaining 4 g salt; stir for 30 seconds. Remove from the heat, then stir in the beans, millet and 10 g chopped parsley.
Stuff the peppers
Mix the passata with 100 ml water and the remaining 10 ml olive oil. Pour the sauce into a baking dish. Arrange the peppers in it, cut side up, and evenly fill them with the mixture from the pan.
Bake and season
Put the dish in the oven and bake for 35–40 minutes at 200 °C, until the peppers are tender but still hold their shape and the tops of the filling are lightly browned. After baking, drizzle the lemon juice over the sauce and sprinkle with the remaining 5 g parsley. Serve hot with the tomato sauce from the dish.
