Red Bell Peppers Stuffed With Millet & Lower Bavarian Potato Soup

Red Bell Peppers Stuffed With Millet

Ingredients : serves 6

• 4 large red bell peppers, cut in half and seeded
• Sea salt and pepper to taste
• 3 tablespoons extra virgin olive oil
• 1 medium yellow onion, finely chopped
• 2 ribs celery, finely chopped
• 3 cups cooked millet
• ¼ cup coarsely chopped fresh mint or 1 tablespoon dried
• 2 tablespoons finely chopped flat-leaf parsley
• 2 tablespoons capers, drained
• 3 tablespoons fresh lemon juice (about 1 lemon)

1. Sprinkle the peppers with sea salt and pepper. Preheat the oven to 400 degrees.
2. Heat the oil in a large nonstick skillet over medium heat. Add the onion, celery, salt and pepper. Cover and cook, stirring occasionally for about 4 minutes, or until the onion is softened.
3. Add the cooked millet, mint, parsley, capers, lemon juice, salt and pepper. Stir to mix well. Taste for seasonings.
4. Stuff this mixture into the pepper halves. Arrange the peppers in a glass baking dish large enough to hold them in one layer. Pour 1 cup of water around, not over, the peppers.
5. Cover the pan tightly with foil.
6. Bake for about 1 hour, or until the peppers are fork-tender.

Excerpted from “Invitation to Dine: Recipes from my Personal Collection,” by Christiane Herzog.

Lower Bavarian Potato Soup

Prep time: 20 minutes

Ingredients : serves 4

• 1 leek
• 1 pound red skin potatoes, peeled and finely diced
• 2 carrots, peeled and finely diced
• 1 small piece celeriac (more commonly known as celery root), peeled and finely diced sea salt and freshly ground pepper to taste
• 1 tablespoon chopped fresh parsley
• Cut the leek in half lengthwise, wash it thoroughly, then cut into thin strips.
• Put all the vegetables in a saucepan with enough cold water to cover them.
• Bring to a boil, then simmer the vegetables over a medium heat until they are very soft.
• Season the soup with sea salt and pepper. Sprinkle the chopped parsley over it before serving.