Ingredients
For 4 portions
4
Bell pepper(s) 180 g each
For the filling
200g
Millet
400ml
Clear vegetable stock
200g
Onion(s), finely chopped
1tsp
Olive oil
90g
Bell pepper(s), finely diced
100g
Carrot(s), coarsely grated
100g
Sugar peas, frozen
125g
QimiQ Classic, room temperature
Salt and pepper
2tbsp
Basil, finely chopped
2
Egg white(s)
1tbsp
Instant mashed potato flakes
150ml
Clear vegetable stock
1tsp
Olive oil, for the baking tin
For the sauce
200g
Shallot(s), finely chopped
1tsp
Olive oil
AP Flour, to dust
200ml
Clear vegetable stock
Salt and pepper
125g
QimiQ Classic, chilled
Preparation
- Preheat the oven to 430° F (conventional oven).
- Slice the tops off of the bell peppers and put to one side. Remove the pips.
- For the filling, cook the millet in the stock, loosen with a fork and allow to cool.
- Fry the onion in olive oil. Add the pepper, carrot and peas and continue to cook for a few minutes.
- Whisk QimiQ Classic smooth. Add the millet, fried vegetables, salt, pepper and basil and mix well.
- Whisk the egg white stiff and fold into the millet mixture with the potato flakes.
- Fill the bell peppers with the filling and replace the tops. Place in a greased oven-proof dish. Pour the vegetable stock over the bell peppers and bake covered for 30-45 minutes.
- For the sauce, fry the shallots in olive oil until soft. Dust with flour, douse with the stock and bring to a boil.
- Blend and finish with the cold QimiQ Classic.
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