Stuffed Bell Pepper Halves

Peel and finely dice onion and garlic. Sauté in oil on 3 or automatic heat 12, add millet, 250 ml clear soup and cook for 5 min. on 1 or automatic heat 5 to 6.

Quarter, clean, rinse and very finely dice red bell pepper. Add to millet form and cook for 10 minutes.

Cut remaining peppers in half lengthwise, scoop out the seeds and rinse the pods. Cut mozzarella into cubes, rinse parsley, dry well, pluck and chop in a universal chopper. Mix mozzarella and half of the parsley into the millet, season with salt, season with pepper, fill in the halves.

Put the peppers in a gratin dish, add the remaining clear soup and cook in the oven until done.

Circuit: 200 to 220 degrees , 2nd slide bar v. U.

170 to 190 °C , convection oven 30 to 40 min.

Stir clear soup with cream cheese, thicken with sauce thickener, season strongly with salt and freshly ground pepper. Add remaining parsley.

Our tip: It is best to use fresh herbs for a particularly good flavor!

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