Prepare the millet: First, rinse it under water, then cook it in lightly salted boiling water.

Meanwhile, cut the bell peppers in half and clean out the insides. Prepare the filling by dicing the zucchini, mozzarella, and cherry tomatoes. Add paprika, parsley, basil, grated Parmesan and Pecorino cheese, 2 anchovies, breadcrumbs, olive oil, salt, and pepper. Mix everything together. Once the millet is cooked, drain it and add it to the prepared mixture.

Fill the bell pepper halves with this mixture. Drizzle with a little olive oil, sprinkle with more Parmesan and breadcrumbs, and place them on a baking sheet lined with parchment paper. Bake in a conventional oven at 350°F (180°C) for about 40 minutes, or until the peppers are well cooked.