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Prep Time: 40 Minutes Cook Time: 55 Minutes |
Ready In: 95 Minutes Servings: 2 |
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Tired of tuna-filled tomatoes and rice-stuffed green peppers? Try this vibrant alternative sent in by Kitty Jones of Chicago, Illinois. Lemon peel and mint enhance the out-of-the-ordinary filling. Ingredients:
1/4 cup uncooked millet, rinsed and drained |
3/4 cup vegetable broth |
2 medium sweet red peppers |
1/3 cup frozen corn, thawed |
1/4 cup finely chopped onion |
3 tablespoons finely chopped celery |
2 tablespoons chopped walnuts |
1 green onion, finely chopped |
1-1/2 teaspoons chopped fresh mint or 1/2 teaspoon dried mint flakes |
1 teaspoon shredded lemon peel |
3/4 teaspoon fresh chopped oregano or 1/4 teaspoon dried oregano |
1 small garlic clove, minced |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 tablespoon olive oil |
Directions:
1. In a saucepan, bring millet and broth to a boil. Reduce heat; simmer, covered, until millet is tender and broth is absorbed, about 30-35 minutes. Transfer to a large bowl and cool.
2. Meanwhile, cut tops off peppers and remove seeds. In a large saucepan, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside.
3. With a fork, fluff cooled millet. Add the corn, onion, celery, nuts, green onion and seasonings; blend well. Spoon into sweet peppers. Drizzle with oil. Place in a baking dish coated with cooking spray. Cover and bake at 350° for 55-60 minutes or until tender. Yield: 2 servings.
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