Millet Stuffed Peppers

[Guest guest]

Here is an interesting sounding entree, but I think I might use a bell pepper

instead of a serrano. BL

 

1 ea Serrano chili, seeded

1/2 tb Ginger, chopped

1/4 c Cilantro leaves

2 tb Lime juice

2 1/2 c Water

 

-STUFFING-

1 tb Extra virgin olive oil

1 1/4 c Millet

1 ea Yellow bell pepper, diced

1/2 c Corn kernels, defrosted

1 c Tomato, coarsely chopped

1/4 ts Salt

1/4 ts Black pepper

6 ea Red bell peppers

3 tb Pine nuts or pumpkin seeds

 

Combine chili, ginger, cilantro & lime juice in a blender & process

till smooth. Add water & set aside.

Heat oil over moderate heat. Add millet & diced pepper & stir-fry 3

to 4 minutes. Add blender ingredients, corn, tomato, salt & pepper.

Bring to a boil; reduce heat, cover & cook until the liquid has been

absorbed, about 20 minutes. Set aside for 5 minutes, then fluff with

a fork.

Preheat oven to 375F. To prepare peppers, halve them lengthwise,

derib them & remove seeds. Blanch for 4 minutes in boiling water,

drain & pat dry. Mound the pilaf into the pepper halves, sprinkle

with pine nuts or pumpkin seeds. Bake for 20 to 25 minutes.

 

 

 

******************************************************

My food,' said Yahshua, 'Is to do the will

of Him who sent me and to finish His work.

 

Yochanan 4:34

 

Baruch haba b'shem Adonai

 

******************************************************