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.
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