½ cup millet

2 cups water

2 vegetable bouillon cubes

2 tablespoons olive oil

1 onion, chopped

2 garlic cloves, crushed

½ pound ground beef

3 tablespoons tomato paste

1 teaspoon paprika

1 teaspoon cumin

¼ teaspoon cayenne pepper

¼ teaspoon ground black pepper

1 tablespoon chopped fresh cilantro

¼ cup chopped feta cheese

4 large red bell peppers, tops removed and seeds discarded

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Preheat the oven to 450°F (230°C) and grease a baking dish.
In a saucepan, combine millet, water, and vegetable bouillon cubes. Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes, until the water is absorbed and the millet is tender.
While the millet cooks, heat olive oil in a skillet over medium heat. Add chopped onion and crushed garlic. Cook for 8-10 minutes until the onion is soft.
Add ground beef to the skillet, cooking and stirring occasionally until browned and crumbly, about 8-10 minutes.
Stir in tomato paste, paprika, cumin, cayenne pepper, and black pepper. Let simmer for about 5 minutes to combine the flavors.
Once millet is cooked, stir in cilantro and feta cheese, then mix with the beef mixture.
Carefully spoon the millet-beef mixture into the hollowed-out bell peppers. Place the stuffed peppers in the prepared baking dish.
Bake for 15-20 minutes, or until the peppers are slightly tender.
Place the tops back on the peppers and bake for an additional 10-15 minutes, until fully tender.

Vegetarian Version: Replace ground beef with lentils or a meat substitute to make this dish vegetarian-friendly.

Cheese Substitution: If you prefer, swap feta cheese for goat cheese, ricotta, or mozzarella.

Spice Level: Adjust cayenne pepper for more or less heat based on preference.

Add Veggies: Feel free to incorporate other vegetables like diced tomatoes, zucchini, or mushrooms into the filling for more flavor and texture.