Instructions
Follow the steps and taste along the way.
Cook the millet
Rinse the millet first with cold water and then with hot water to remove any possible bitterness. Put it in a saucepan with 360 ml of water and 1 g of salt, and bring to a boil. Cover and cook over low heat for 15 minutes, then remove from the heat and leave to stand for another 5 minutes.
Brown the turkey
Preheat the oven to 200 °C. Finely dice the onion and mince the garlic. Heat the olive oil in a large pan, add the onion, and cook for 4 minutes, until softened and lightly golden at the edges. Add the turkey and cook for 6 to 8 minutes, breaking it into smaller pieces with a wooden spoon, until it is no longer pink.
Finish the filling
Add the garlic, ground paprika, oregano, black pepper, and the remaining 3 g of salt to the pan. Stir for 30 seconds, then mix in the tomatoes and corn. Cook uncovered for 8 minutes to allow some of the liquid to evaporate. Remove from the heat and stir in the cooked millet, lemon juice, and chopped parsley.
Stuff the peppers
Cut off the tops of the peppers with the stems and remove the seeds and white ribs. Fill them with the millet mixture and arrange them upright in a baking dish. Crumble the feta and scatter it over the filling. Pour 100 ml of water into the baking dish, not directly over the peppers.
Bake until tender
Place the baking dish in the oven and bake for 25 to 30 minutes at 200 °C, until the peppers are tender but still hold their shape and the feta is lightly browned at the edges. If the tops brown too quickly, loosely cover the dish with foil for the last few minutes. Leave the peppers to stand for 5 minutes before serving.
