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.
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.