Bell Pepper with Millet Stuffing

Pour the millet into a sieve. Bring the broth to a boil in a saucepan and hang the sieve over it. You can also use a steamer, but you have to cover it with a gauze cloth so that the millet does not fall through it.

Steam the millet for 10 minutes with the lid closed. Then generously sprinkle with meat broth, mix properly and sauté for another 10 min.

Then repeat this process twice more.

In the meantime, chop the leek into rings. Finely chop the parsley or alternatively the mint.

Mix the leek, mint, parsley and pine nuts into the steamed millet and season with salt, pepper and curry powder.

Cut a lid off the stem of the bell pepper, remove the seeds, cut out the white ribs and place the fruit in a steamer. Pour tap water into saucepan, place steamer top on top. Pre-steam the peppers for 10 minutes with the lid closed.

Fill the millet into the peppers like bergs. Steam everything again for 10-15 min.

Mix the feta cheese into the millet filling.

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