Pour millet in a small pot of boiling water and cook for 7 minutes until tender, drain and set aside.

Preheat oven to 400F/200C.

In a pan cook 2 chopped onions over low heat for 10 minutes until tender but not coloured. Scoop half of the onions and put them in a large mixing bowl.

To the pan with the remaining onions add a can of chopped tomatoes previously processed in a food processor until smooth, chicken stock and a pinch of salt and pepper, simmer on low heat for 7-10 minutes.

While your sauce is simmering, to the large bowl with cooked onions add pork, shredded zucchini, chopped parsley (reserve 1 tbsp. for the sauce), cooked millet, salt and pepper and mix thoroughly. To check whether the mixture has a right balance of salt and pepper pinch off a meatball-sized portion of the filling, flatten it into a patty, fry on both sides and taste for seasoning. Add more salt if necessary.

Add sour cream to the sauce and 1 tbsp of chopped parsley, stir to combine and take off the heat.

Pour the sauce to cover the bottom of a large roasting pan.

Fill halved and cored peppers with meat and zucchini mixture and place them filling side up in the roasting pan with sauce.

Roast uncovered in the preheated oven for 45 minutes.