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Millet Pilaf in Peppers

Yields:6 servings
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Recipe Cooking TimePreparation10 minutes
Cooking30 minutes
Ready In40 minutes
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Ingredients

1 each serrano chiles seeded
1/2 tablespoon ginger chopped
1/4 cup cilantro leaves
2 tablespoons lime juice
2 1/2 cups water
Stuffing
1 tablespoon olive oil, extra-virgin
1 1/4 cups millet
1 each sweet yellow bell peppers diced
1/2 cup corn kernels defrosted
1 cup tomato coarsely chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
6 each sweet red bell peppers
3 tablespoons pine nuts or pumpkin seeds

Directions

Combine chili, ginger, cilantro and lime juice in a blender and process till 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 375F.

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.

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Coconut-Mango Cheesecake

awesome