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Recipe by: exelire
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See below ingredients and instructions 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.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million

The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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