Millet Pilaf in Peppers
Yield
6 servingsPrep
10 minCook
30 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
serrano chiles
seeded |
*
|
| ½ | tablespoon |
ginger
chopped |
|
| ¼ | cup |
cilantro
|
|
| 2 | tablespoons |
lime juice
|
|
| 2 ½ | cups |
water
|
|
| Stuffing | |||
| 1 | tablespoon |
olive oil, extra-virgin
|
|
| 1 ¼ | cups |
millet
|
|
| 1 | each |
sweet yellow bell peppers
diced |
|
| ½ | cup |
corn
defrosted |
|
| 1 | cup |
tomatoes
coarsely chopped |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 6 | each |
sweet red bell peppers
|
|
| 3 | tablespoons |
pine nuts
or pumpkin seeds |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
serrano chiles
seeded |
*
|
| 7.5 | ml |
ginger
chopped |
|
| 59 | ml |
cilantro
|
|
| 3E+1 | ml |
lime juice
|
|
| 591 | ml |
water
|
|
| Stuffing | |||
| 15 | ml |
olive oil, extra-virgin
|
|
| 296 | ml |
millet
|
|
| 1 | each |
sweet yellow bell peppers
diced |
|
| 118 | ml |
corn
defrosted |
|
| 237 | ml |
tomatoes
coarsely chopped |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 6 | each |
sweet red bell peppers
|
|
| 45 | ml |
pine nuts
or pumpkin seeds |
|
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.
