Stuffed Red Peppers

• 1/4 cup uncooked millet, rinsed and drained
• 3/4 cup vegetable broth
• 2 medium sweet red peppers
• 1/3 cup frozen corn, thawed
• 1/4 cup finely chopped onion
• 3 tablespoons finely chopped celery
• 2 tablespoons chopped walnuts
• 1 green onion, finely chopped
• 1-1/2 teaspoons chopped fresh mint or 1/2 teaspoon dried mint flakes
• 1 teaspoon shredded lemon peel
• 3/4 teaspoon fresh chopped oregano or 1/4 teaspoon dried oregano
• 1 small garlic clove, minced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon olive oil

1. In a saucepan, bring millet and broth to a boil. Reduce heat; simmer, covered, until millet is tender and broth is absorbed, about 30-35 minutes. Transfer to a large bowl and cool.
2. Meanwhile, cut tops off peppers and remove seeds. In a large saucepan, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside.
3. With a fork, fluff cooled millet. Add the corn, onion, celery, nuts, green onion and seasonings; blend well. Spoon into sweet peppers. Drizzle with oil. Place in a baking dish coated with cooking spray. Cover and bake at 350u0b0 for 55-60 minutes or until tender.

millet, vegetable broth, sweet red peppers, frozen corn, onion, celery, walnuts, green onion, fresh mint, lemon peel, oregano, garlic, salt, pepper, olive oil

Taken from www.tasteofhome.com/recipes/stuffed-red-peppers/ (may not work)