Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea Serrano chili, seeded
1/2 tb Ginger, chopped
1/4 c Cilantro leaves
2 tb Lime juice
2 1/2 c Water

--------------------------STUFFING-------------------------------
1 tb Extra virgin olive oil
1 1/4 c Millet
1 ea 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 ea Red bell peppers
3 tb Pine nuts or pumpkin seeds

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.

Yamuna Devi, "Yamuna's Table" Shared by Mark Satterly
Submitted By KAREN MINTZIAS On 06-11-95

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