Millet Pilaf in Peppers

Directions

Combine chili, ginger, cilantro and lime juice in a blender and process until smooth.

Add water and set aside.

Heat oil over moderate heat.

Add millet and diced pepper and stir-fry 3 to 4 minutes.

Add blender ingredients, corn, tomato, salt and pepper.

Bring to a boil; reduce heat, cover and cook until the liquid has been absorbed, about 20 minutes.

Set aside for 5 minutes, then fluff with a fork.

Preheat oven to 375℉ (190℃).

To prepare peppers, halve them lengthwise, derib them and remove seeds.

Blanch for 4 minutes in boiling water, drain and pat dry.

Mound the pilaf into the pepper halves, sprinkle with pine nuts or pumpkin seeds.

Bake for 20 to 25 minutes.