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.

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