MILLET-STUFFED RED PEPPERS

Millet-Stuffed Red Peppers image

Tired of tuna-filled tomatoes and stuffed green peppers? Try the vibrant alternative sent in by Kitty Jones of Chicago, Illinois. The out-of-the-ordinary filling is made with millet.

Provided by Taste of Home

Categories Side Dishes

Time 1h35m

Yield 4 servings.

Number Of Ingredients 15

Previous Next

Ingredients

1/2 cup uncooked millet, rinsed and drained
1-1/2 cups vegetable broth
4 medium sweet red peppers
3/4 cup frozen corn, thawed
1 medium onion, finely chopped
1/3 cup finely chopped celery
1/4 cup chopped walnuts
1 green onion, finely chopped
1 tablespoon chopped fresh mint or 1 teaspoon dried mint flakes
2 teaspoons shredded lemon peel
1-1/2 teaspoons fresh chooped oregano or 1/2 teaspoon dried oregano
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil

Steps:

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. , Meanwhile, cut tops off peppers and remove seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside. , 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 11x7-in. baking dish coated with cooking spray. Cover and bake at 350° for 55-60 minutes or until tender.

Nutrition Facts : Calories 281 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 684mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 6g fiber), Protein 8g protein. Diabetic Exchanges