Recipe for: Stuffed Peppers with Ground Meat and Millet - photo 1
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Recipe for: Stuffed Peppers with Ground Meat and Millet

Pikantne May Day Main Dishes 90 min Medium 7 wyświetleń ~23.81 PLN * - (0)
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Description

Traditional stuffed peppers get a spring twist: instead of rice, we use toasted millet, which gives the filling a slightly nutty flavor and good texture. This dish comes from home cooking, popular on Polish tables, easy to prepare for May gatherings — it works well as both a lunch dish and a main course outdoors. The stuffed peppers are aromatic thanks to a mixture of onion, garlic, and marjoram, simmered in tomato sauce, with an optional baked layer of cheese. Visually, the dish is colorful: red and yellow peppers in tomato sauce, sprinkled with parsley. Serve with a light salad of seasonal young vegetables or roasted potatoes.

Ingredients Used

Ingredients (14)

Servings:
4
  • Pepper 1000 g
  • Ground pork 600 g
  • Millet 100 g
  • Onion 2 szt. (~300 g)
  • Garlic 4 ząbki (~20 g)
  • Tomato 3.3 szt. (~400 g)
  • Rapeseed oil 30 g
  • 🌿 Przyprawy
  • Salt 8 g
  • Black pepper 4 szczypty (~2 g)
  • Sweet paprika 2 g
  • Marjoram 2 g
  • Parsley 1 pęczek (~30 g)
  • ✨ Opcjonalne
  • Cheese 100 g
  • 18% cream 60 ml
💰 Szacowany koszt dania: ~23.81 PLN (5.95 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the groats

1

Rinse the millet under cold running water in a fine sieve until the water runs clear (about 1-2 minutes). Then, pour the millet into a dry pan and toast it for 2-3 minutes over medium heat, stirring with a spoon until it starts to smell slightly nutty. Transfer to a small pot, pour in 200 ml of boiling water, add a pinch of salt, and cook over low heat covered for 12-15 minutes, until it absorbs the water and is fluffy. Let it sit covered for 5 minutes, then fluff with a fork.

Ingredients: Millet, Salt
Use a fine mesh strainer to rinse the groats. Toasting brings out the aroma — do not brown too much (dark clumps are bitter). Use a small saucepan with a lid for cooking.

Filling

2

Chop the onion into small cubes: trim the ends, cut in half, and slice into thin half-moons. In a large skillet, heat canola oil over medium heat (skillet about 24-28 cm). Add the onion and sauté for 4-5 minutes, stirring with a wooden spoon, until it becomes translucent and soft, but does not brown.

Ingredients: Onion, Rapeseed oil
Use a heavy-bottomed pan so the onion cooks evenly. If the onion starts to brown too much, reduce the heat - it should be translucent, not burnt.
3

Add ground pork to the pan. Break it up with a wooden spoon or spatula into smaller pieces and fry for 6-8 minutes over medium heat, stirring every 1-2 minutes, until the meat changes to a uniform color and is no longer raw in the center. Season with salt, black pepper, sweet paprika, and marjoram halfway through frying to allow the spices to release their aroma.

Ingredients: Ground pork, Salt, Black pepper, sweet paprika, Marjoram
Use a spatula or wooden spoon to break up the meat — do not leave large chunks. The meat is ready when there are no pink traces and you can hear a slight sizzling (about 6-8 minutes).
4

Grate or finely chop the garlic and add it to the pan with the meat during the last 1-2 minutes of frying, so it doesn't burn too much. Then mix in the cooked millet: add it to the meat and stir for 1-2 minutes to combine the ingredients. Taste the filling and season with salt or pepper if needed.

Ingredients: Garlic, Millet
Add the garlic at the end of frying — frying garlic for too long gives a bitter taste. Use a spoon with a long handle for stirring.
5

Add 2-3 tablespoons of tomato sauce from the preparation (see step 7) or 2 tablespoons of canned tomatoes, if you have already prepared them, to the filling. This will make the filling moist. Mix everything for another 30-60 seconds, turn off the heat, and set the filling aside to cool for 5 minutes.

The filling should not be too runny — it should be moldable with a spoon. If it is too dry, add a tablespoon of water or a few tablespoons of canned tomatoes.

Preparation of peppers and sauce

6

Prepare the peppers: cut off the tops (caps) about 1-1.5 cm below the top, keeping the caps. Remove the seeds and white membranes with a spoon or knife, being careful not to tear the walls of the pepper. If the bottom of the pepper is very concave, gently level it with a knife so that the pepper stands stable in the baking dish.

Ingredients: pepper
Use a sharp knife and a cutting board. When removing the seeds, work over a bowl to easily catch them. If the peppers are very large, you can gently trim the bottom, but do not pierce it so the filling doesn't leak out.
7

Prepare the sauce: pour the canned tomatoes into a saucepan, crush them with a wooden spoon or an immersion blender, add 1 tablespoon of rapeseed oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Cook over low heat for 8-10 minutes until it thickens slightly. If you want a creamy sauce, remove the saucepan from the heat and stir in 18% cream (optional). Taste and adjust seasoning as needed.

Ingredients: Rapeseed oil, Salt, Black pepper, 18% cream
Use a medium saucepan with a lid. If the sauce is sour, add a pinch of sugar, but first try seasoning with salt and pepper.

Assembly

8

Preheat the oven to 180°C (top-bottom). Fill each pepper with a spoonful of filling — fill to about 1 cm below the edge, pressing the filling down slightly to fit more. Arrange the peppers upright in a baking dish (about 20x30 cm). Pour tomato sauce around the peppers so that about 1/3 of the height of the peppers is submerged in the sauce. Cover the dish with foil or a lid.

Ingredients: pepper, Cheese
Use a baking dish measuring about 20x30 cm — if the peppers don't fit, pack them closely together so they don't tip over. Don't overfill the stuffing, as it may spill out during baking.

Baking

9

Place the dish in the preheated oven and bake for 30 minutes covered, so the peppers soften. After 30 minutes, remove the foil, sprinkle the top of each pepper with grated yellow cheese (if using), and bake for another 10-12 minutes until the cheese melts and lightly browns, and the peppers are soft — you can check this by inserting a knife: it should go in smoothly without resistance.

Ingredients: pepper, Cheese
Use the middle rack of the oven. If you prefer a more browned cheese, turn on the broiler for 1-2 minutes, watching to ensure the cheese doesn't burn.

Finishing and serving

10

Remove the dish from the oven and let it sit for 5 minutes. Sprinkle with fresh, finely chopped parsley. Serve each pepper on a plate with the sauce from the dish. Optionally, serve with a salad of young leaves, cucumber, and radishes or with roasted potatoes.

Ingredients: Parsley
Use a sharp knife and cutting board to chop the parsley. Leaving the peppers for 5 minutes makes it easier to portion and prevents hot sauce from leaking.

Final tips

11

If you prepare the peppers in advance, you can bake them until they are golden and store them in the fridge for up to 24 hours in a covered dish. Before serving, reheat in the oven for 15-20 minutes at 160°C to ensure the dish is hot in the center. Additionally, you can add a bit of hot pepper or capers to the sauce for contrast.

Ingredients: pepper
If you want to freeze peppers, it's best to freeze individual portions in an airtight container — thaw in the refrigerator and heat slowly.

Fun Fact

💡

Stuffed vegetables are a popular dish in many regions of Central Europe — in Poland, peppers, cabbage, and tomatoes were most often stuffed, using local grains and spices. Millet was valued for its high nutritional value and good availability in rural areas.

Best for

majówka piknik rodzinny obiad

Tips

🍽️ Serving

Serve the peppers warm, garnished with fresh parsley. A light salad of young seasonal vegetables (e.g., mixed greens, radish, cucumber) or roasted potatoes pairs perfectly as a side. You can add a spoonful of sour cream to the sauce on the plate just before serving.

🥡 Storage

Store in the refrigerator in an airtight container for up to 24 hours. For reheating, use the oven (15-20 minutes at 160°C) or heat in a pot covered on low heat. Repeated reheating of ground meat is not recommended.

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