Kapia peppers stuffed with millet and sheep curd cheese

Thoroughly rinse the millet under warm running water in a fine sieve. Place it in a saucepan with three times the amount (approx. 450 ml) of lightly salted water, bring to a boil, then cover and cook over low heat for about 15 minutes, until the millet absorbs all the water and softens. Remove from the heat and leave covered to steam for another 5 minutes, then fluff with a fork and let it cool slightly.

Heat one tablespoon of sunflower oil in a pan and sauté the sliced spring onion for 2-3 minutes, then add the crushed garlic and sauté for another half minute. Remove from the heat and stir in the sweet ground paprika.

In a mixing bowl, combine the cooked millet with the sautéed onion mixture, sheep curd cheese, sour cream, and finely chopped dill. Season with salt and freshly ground black pepper to taste, keeping in mind that the sheep curd cheese is already salty. Stir until the filling is nicely creamy.