Millet-Stuffed Peppers

• 1/2 cup millet, rinsed, toasted
• 3 Tbsp. olive oil
• 1 small onion, chopped
• 1 tsp. minced garlic
• 1 carrot, shredded Target 2 lb For $3.00 thru 02/06
• 1 tsp. ground cumin
• 1 tsp. chili powder
• 1/2 tsp. salt
• 1 cup frozen BOCA Veggie Ground Crumbles
• 1-1/2 cups reduced fat mozzarella cheese, divided Target 2 For $5.00 thru 02/06
• 4 green peppers, cut lengthwise in half, seeded

1. Heat oven to 350 degrees F.
2. Bring 1-1/2 qt.
3. (6 cups) water to boil in medium saucepan.
4. Add millet; cook 20 min.
5. or until tender.
6. Meanwhile, heat oil in large skillet on medium-high heat.
7. Add onions and garlic; cook and stir 6 min.
8. or until crisp-tender.
9. Stir in carrots; cook 4 min.
10. or until crisp-tender.
11. Add cumin, chili powder and salt; mix well.
12. Cook 2 min.
13. Drain millet.
14. Add to vegetable mixture in skillet with crumbles and 1 cup cheese; mix well.
15. Spoon into pepper halves; place in shallow baking dish.
16. Sprinkle with remaining cheese.
17. Pour 1/4 cup water into bottom of dish; cover.
18. Bake 35 min.
19. or until peppers are crisp-tender and filling is heated through.

millet, olive oil, onion, garlic, carrot, ground cumin, chili powder, salt, veggie ground crumbles, mozzarella cheese, green peppers

Taken from www.kraftrecipes.com/recipes/millet-stuffed-peppers-75716.aspx (may not work)