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