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Stuffed Red Peppers (2)

Source of Recipe

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Stuffed Red Peppers (2)

Tasteofhome.com – e-mail
Cooking for 2 Fall 2008
Recipe not yet rated.
Prep: 40 min. Bake: 55 min.
Yield: 2 servings.

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
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon olive oil

Directions:
1. 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.

2. 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.

3. 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.

1 stuffed pepper equals 278 calories, 13 g fat (2 g saturated fat), 0 cholesterol, 436 mg sodium, 37 g carbohydrate, 7 g fiber, 7 g protein.