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.
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
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