Millet Pilaf In Peppers

Ingredients

1 serrano chili
1/2 tb ginger
1/4 c cilantro leaves
2 tb lime juice
2 1/2 c water
1 tb extra-virgin olive oil
1 1/4 millet
1 bell pepper
1/2 c corn kernels
1 c tomato
1/4 ts salt
1/4 ts black pepper
6 bell peppers
3 tb pine nuts

Instructions

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.