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Stuffed Red Peppers

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.

2 ServingsPrep: 40 min. Bake: 55 min.

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

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
saucepan, 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

Stuffed Red Peppers (continued)

Directions (continued)

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.

Editor's Note: Look for millet in the grains or natural food aisle of your grocery store. 3/4 cup cooked couscous may be substituted for the millet and vegetable broth.

Nutrition Facts: 1 stuffed pepper equals 278 calories, 13 g fat (2 g saturated fat), 0 cholesterol, 666 mg sodium, 37 g carbohydrate, 7 g fiber, 7 g protein.