Ingredients (4 portions):

Tomato sauce:

• 40 g carrots
• 40 g celery
• 200 g onion
• 2 cloves of garlic
• 20 g tomato paste
• 1 pinch of sugar
• 1 bay leaf
• rapeseed oil for sautéing
• 300 ml vegetable stock (p. 8)
• 800 g peeled tomatoes,
• depending on the season from the
• tinned or fresh, depending on season
• salt, white pepper
• basil

pointed peppers:

• 4 pointed peppers
• 80 g sheep's cheese
• 80 g spinach
• 2 cloves of garlic
• 280 g millet
• 550 ml vegetable stock

Preparation:
For the tomato sauce, dice the onions, carrots and celery and sauté together with the whole garlic cloves in rapeseed oil until colourless. Add the tomato purée, sugar, tomatoes and stock. Then simmer for approx. 1.5 hours. Pass the tomato sauce through a coarse sieve. Then season with salt and pepper. For the stuffed pointed peppers, first cut off the lids of the peppers and scoop them out. Pour the hot vegetable stock over the millet and leave to soak for approx. 10 minutes.
Dice the sheep's cheese, cut the spinach into strips and finely chop the garlic. Mix everything together with the millet.
Stuff the mixture into the peppers and seal with the lid. Steam the peppers in the tomato sauce for approx. 30 minutes at approx. 160 °C (top/bottom heat) in a preheated oven until soft. Finally, cut the basil into strips and add to the sauce.

Tips:

• Mashed potatoes are a suitable side dish.
• Hollowed-out tomatoes, courgettes or mushrooms can also be used instead of peppers.