Millet is the nutritious seed of a whole grain. It is a very inexpensive, delicious food. When cooked, it has a nutty flavor. Millet works well with the nuts, raisins and mint in this dish. This is a low fat, low carbohydrate vegan dish.
Serves 4.
Ingredients:
- 4 medium green bell peppers
- 1 Tbsp olive oil
- 1 c dry hulled millet
- 3 c water
- 1 c cheddar cheese, shredded
- 1/2 c lightly cooked peas
- 1/4 c roasted almonds, chopped
- 1/4 c raisins, chopped
- 1 tsp dry mint (or 1 Tbsp fresh chopped mint)
- 1/2 tsp salt
- 1/4 tsp black pepper
Directions:
- Cutting from the top of the bell peppers with a sharp paring knife, remove the cores, seeds, and membranes. The peppers should remain whole. Find a baking dish that just fits the 4 peppers close together and oil it with the olive oil. Coat the outside surfaces of the peppers with the oil too.
- In a small saucepan, place the millet and water. Bring to a boil over medium heat. Stir, cover tightly and reduce heat to lowest setting. Simmer for 25 minutes, or until very tender. Leave the cover on and set aside.
- Preheat the oven to 350 degrees F. In a large bowl, mix the millet, cheese, peas, almonds, raisins, mint, salt and pepper. Blend well and loosely fill each of the peppers with this mixture. Place the peppers back in the oiled dish, standing upright or on their sides. Bake 35 minutes, turn the peppers over and bake another 10 minutes. Serve hot with potatoes and carrots.