| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Main dish, Vegetarian |
6 |
Servings |
INGREDIENTS
| 1 |
|
Serrano chili, seeded |
| 1/2 |
tb |
Ginger, chopped |
| 1/4 |
c |
Cilantro leaves |
| 2 |
tb |
Lime juice |
| 2 1/2 |
c |
Water |
| 1 |
tb |
Extra virgin olive oil |
| 1 1/4 |
c |
Millet |
| 1 |
|
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 |
|
Red bell peppers |
| 3 |
tb |
Pine nuts or pumpkin seeds |
INSTRUCTIONS
STUFFING
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.
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