Wednesday, June 13, 2012

Millet-Stuffed Red Peppers

These made a great dinner, but were a little time-consuming so don't try to make them on a busy evening. I think this recipe would be great for a company meal if you know whether or not they like peppers and if they are prone to heartburn. They were so tasty, my family did not mind that there was no meat to be found in the meal. (Look for millet in the grains or natural foods section of your grocery store.)

1/2 cup uncooked millet, rinsed and drained
1-1/2 cups vegetable broth (I use Wildtree's Vegetable Bouillon)
4 medium sweet red peppers (I used red, yellow and orange)
3/4 cup frozen corn thawed 
1 medium onion, finely chopped (I omitted this since it also calls for a green onion)
1/3 cup finely chopped celery
1/4 cup chopped walnuts
1 green onion, finely chopped
1 tbsp chopped fresh mint or 1 tsp dried mint flakes
2 tsp shredded lemon peel
1-1/2 tsp fresh chopped oregano or 1/2 tsp dried oregano
1 garlic clove, minced
1/2 tsp salt
1/4 tsp pepper (I use Wildtree Rancher Steak Rub in place of salt and pepper - great taste - greatly reduces sodium intake!)
2 tbsp olive oil - (I used Wildtree Roasted Garlic Grapeseed Oil)

In saucepan, bring millet and broth to a boil. Reduce heat, cover and simmer until millet is tender and broth is absorbed. About 30-35 minutes. Transfer to large bowl and set aside.

Meanwhile, cut tops off peppers and remove seeds. In large kettle, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water, set aside.

Fluff millet with fork. Add the corn, onion, celery, nuts, green onion, herbs and seasonings. Stir well.Spoon into sweet peppers. Drizzle with oil.

 Place in lightly greased baking dish. Cover (I totally forgot to cover them and they were still great.) and bake at 350 degrees for 55-60 minutes or until tender.


Nutrition Facts: 1 stuffed pepper equals 281 calories, 13 g fat, 1 g saturated fat, 0 cholesterol, 684 g sodium, 37 g carbohydrates, 6 g fiber and 8 g protein.

Variation: Couscous stuffed peppers; Use 1-1/2 cups cooked couscous for the millet and vegetables and proceed with recipe as directed.

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