Healthy stuffed peppers with chicken, mushrooms, and millet

Rinse the millet thoroughly several times, then cover with boiling water for 5 minutes and drain.

Finely chop the mushrooms and sauté them in a dry skillet until the liquid evaporates.

Sauté the onion and carrot separately under a lid with a little water until soft. At the end, add the tomato paste (30 g) and minced garlic, then heat for another 2 minutes.

Combine the minced chicken, uncooked millet, mushrooms, vegetables, salt, black pepper, paprika, and oregano. Mix well.

Slice off the tops of the bell peppers, remove the seeds, and stuff tightly with the filling.

For the sauce, whisk together the water, tomato paste, and yogurt until smooth, then season with salt and black pepper.

Place the peppers in a pot or Dutch oven and pour the sauce over them so that it reaches about halfway up the peppers.

After bringing to a boil, cover and cook over low heat for 60–70 minutes, until the millet is fully cooked and the meat filling becomes juicy.

Let the dish rest under the lid for 10 minutes, then serve.