Roasted Peppers Stuffed with Creamy Millet, Sherry Mushrooms and Manchego Crust

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the red bell peppers on a baking tray cut side up, brush them with 1 tablespoon of olive oil, and season with a pinch of salt and pepper. Roast for 15 minutes until they start to soften.

2. 2

   Meanwhile, place the millet and vegetable broth in a medium saucepan. Bring to a boil, reduce the heat, cover, and cook for 18 minutes until the liquid is absorbed and the millet is tender. Remove from the heat and let it stand for 5 minutes.

3. 3

   Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the yellow onion and cook for 4 minutes until translucent. Stir in the garlic and cook for 30 seconds more.

4. 4

   Add the cremini mushrooms, smoked paprika, fresh thyme, salt, and black pepper. Cook for 8 to 10 minutes, stirring, until the mushrooms are browned and have released their moisture.

5. 5

   Pour the dry sherry into the skillet and scrape the bottom to deglaze. Cook for 1 to 2 minutes until the liquid is almost fully reduced. Add the fresh spinach and cook for 1 minute until wilted.

6. 6

   In a large bowl, combine the cooked millet with the mushroom mixture, cream cheese, lemon zest, and half of the grated Manchego. Taste and adjust the salt and pepper if needed.

7. 7

   Fill the roasted peppers with the millet mixture, pressing gently to compact it. In a small bowl, mix the breadcrumbs with the remaining Manchego and sprinkle this crust over each pepper.

8. 8

   Lower the oven temperature to 200°C / 400°F. Bake the stuffed peppers for 18 to 20 minutes, until heated through and the crust is golden. For deeper color, broil for 1 to 2 minutes, watching closely.

9. 9

   Let rest for 5 minutes before serving so the filling can set and the flavors meld better.