Millet-Stuffed Red Peppers

Name: Millet-Stuffed Red Peppers
Prep time: 40 min
Cook time: 55 min
Total time: 1 h 35 min
Yield: 4 servings.
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

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.

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, green onion and seasonings; blend well. Spoon into sweet peppers. Drizzle with oil. Place in a 11x7-in. baking dish coated with cooking spray. Cover and bake at 350° for 55-60 minutes or until tender.

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

1 each: 281 calories, 13g fat (1g saturated fat), 0 cholesterol, 684mg sodium, 37g carbohydrate (0 sugars, 6g fiber), 8g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 vegetable.

Originally published as Millet-Stuffed Red Peppers in Light & Tasty June/July 2004

Reviews

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jmkasprak

Jun 29, 2014

The millet mixture was rather odd, and it was very dry. Hubby threw his out. While I finished my serving, I was quite disappointed as well.