Millet Stuffed Zucchini

• 1 1/2 cups water
• 3/4 cup millet
• 4 zucchini, ends trimmed
• 3 tablespoons ghee (clarified butter)
• 1 onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 teaspoon sea salt
• 1/4 cup water

1. Bring 1 1/2 cups water and millet to a boil in a saucepan; reduce heat, cover saucepan, and simmer until water is absorbed, 10 to 15 minutes. Fluff millet with a fork.
2. Bring a pot of water to a boil; cook zucchini until slightly tender, about 5 minutes. Drain water. Cut zucchini in half lengthwise. Spoon meat out of center, leaving a 1/8- to 1/4-inch border in zucchini. Reserve zucchini meat.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Heat ghee in a skillet over medium heat; cook and stir onion, red bell pepper, and garlic until slightly soft, about 5 minutes. Stir millet, zucchini meat, and salt into onion mixture. Slowly pour 1/4 cup water into mixture while constantly stirring; cook until desired consistency is reached, 3 to 5 minutes.
5. Spoon millet mixture into hollowed zucchini and place in a baking dish.
6. Bake in the preheated oven until browned on top, 15 to 20 minutes.

water, millet, zucchini, ghee, onion, red bell pepper, garlic, salt, water

Taken from www.allrecipes.com/recipe/244872/millet-stuffed-zucchini/ (may not work)