- 2 – 3 red peppers
- 1/2 cup of millet (about 100 ml)
- 1/2 handful of almonds
- small head of onion
- spices: sea salt, pepper, garlic powder, cumin, ground coriander
- 7, 8 capers
If you are preparing for more people, just proportionally increase the quantity of ingredients. In the evening wash millet and soak into water. In the morning drain it. Finely chop the onion and fry on a little oil gradually adding water. When onion become translucent add millet and spices and pour 1,5 cup of water. Millet is ordinary cooking in ratio 1:2,5 or 1:3 (millet:water). Leave to boil for few minutes, cover and remove from the heat. Chop almonds, add to millet together with capers. If you have parsley, chop it and add to mixture. Stuff peppers with prepared filling and arrange on greased baking dish or baking dish covered with baking paper. If you have extra filling put around the peppers. Sprinkle peppers with olive oil and put in the oven. Bake about 30 to 40 minutes on 220 degrees.