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Millet-Stuffed Red Peppers

Tired of tuna-filled tomatoes and stuffed green peppers? Try the vibrant alternative sent in by Kitty Jones of Chicago, Illinois. The out-of-the-ordinary filling is made with millet.

4 ServingsPrep: 40 min. Bake: 55 min.

Ingredients

1/2 cup uncooked millet, rinsed and drained
1-1/2 cups vegetable broth
4 medium sweet red peppers
3/4 cup frozen corn, thawed
1 medium onion, finely chopped
1/3 cup finely chopped celery
1/4 cup chopped walnuts
1 green onion, finely chopped
1 tablespoon chopped fresh mint or 1 teaspoon dried mint flakes
2 teaspoons shredded lemon peel
1-1/2 teaspoons fresh chooped oregano or 1/2 teaspoon dried oregano
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil

Directions

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.
Meanwhile, cut tops off peppers and remove seeds. In a large kettle,
cook peppers in boiling water for 3-5 minutes. Drain and rinse in
cold water; set aside.
With a fork, fluff cooled millet. Add the corn, onion, celery, nuts,

2 of 2

Millet-Stuffed Red Peppers (continued)

Directions (continued)

green onion and seasonings; blend well. Spoon into sweet peppers.
Drizzle with oil. Place in a 11-in. x 7-in. baking dish coated with
cooking spray. Cover and bake at 350° for 55-60 minutes or until
tender. Yield: 4 servings.

Editor's Note: Look for millet in the grains or natural food aisle of your grocery store. 1-1/2 cups cooked couscous may be substituted for the millet and vegetable broth.

Nutrition Facts: One stuffed pepper equals 281 calories, 13 g fat (1 g saturated fat), 0 cholesterol, 684 mg sodium, 37 g carbohydrate, 6 g fiber, 8 g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 vegetable.