Stuffed peppers with millet

A light and quick summer dish.

This recipe is

• vegan
• Suitable for a low-histamine diet
• gluten-free
• lactose-free

Preparation time

50 minutes

Ingredients for 2 servings

• 2 red or yellow bell peppers
• 80g millet
• 1 onion (1)
• 1 clove of garlic (1)
• 120g vegan feta (1)
• 5 sprigs of parsley
• 2 tbsp olive oil for cooking
• HistaFood Organic Herb Salt

preparation

• Peel the onion (1) and garlic (1) and dice them finely.
• Wash the millet in a sieve with warm water.
• Heat olive oil in a pot and sauté the onion (1) and garlic (1) in it.
• Add the millet, salt it, and deglaze with 150ml of water.
• Allow to swell at a low temperature.
• Wash the bell peppers, cut them in half, and hollow them out.
• Mix the millet with parsley and vegan feta (1) and add to the bell peppers.
• Place everything in a casserole dish and add 100 ml of water and some olive oil for frying.
• Bake in the oven at 200 degrees Celsius (top/bottom heat) for approximately 30 minutes.

Prepared with

=== PRODUCT LIST PRODUCTS ===

 

Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.