Stuffed Red Peppers

Name: Stuffed Red Peppers
Prep time: 40 min
Cook time: 55 min
Total time: 1 h 35 min
Yield: 2 servings.
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

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

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, 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.

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.