Using prepared salsa and pre-shredded carrots makes this meal doable even with a busy schedule. Using millet for the stuffing will satisfy both vegans and those following a gluten-free diet.
Ingredients
2 T. olive oil, divided
3/4 c. millet
3/4 t. salt, divided
1 1/2 c. boiling water
3 large-ish bell peppers (any color), sliced in half from top to bottom, seeds and veins removed
2 ears fresh corn, kernels cut away from the cob using a sharp knife (or use 1 15-oz can of corn, drained, in a pinch)
3/4 c. shredded carrots (I use packaged, pre-shredded carrot)
1 fresh poblano or Cubanelle pepper, seeds and veins removed, coarsely chopped
2 cloves garlic, peeled and minced
2 c. salsa
Method:
Preheat the oven to 425 degrees.
Heat 1 t. olive oil over medium-low heat in a heavy skillet. Add the millet to the skillet (that rhymes!), and toast until the grains begin to darken. Combine the toasted millet, 1/2 t. salt, 1 t. olive oil, and boiling water in a large saucepan. Stir, cover, and simmer over low heat 25 - 30 minutes or until all water is absorbed. Fluff with a fork.
While the millet is cooking, place the peppers, cut side up, in a 9" x 13" baking pan. Bake uncovered for 10 - 15 minutes, then remove from oven.
2 T. olive oil, divided
3/4 c. millet
3/4 t. salt, divided
1 1/2 c. boiling water
3 large-ish bell peppers (any color), sliced in half from top to bottom, seeds and veins removed
2 ears fresh corn, kernels cut away from the cob using a sharp knife (or use 1 15-oz can of corn, drained, in a pinch)
3/4 c. shredded carrots (I use packaged, pre-shredded carrot)
1 fresh poblano or Cubanelle pepper, seeds and veins removed, coarsely chopped
2 cloves garlic, peeled and minced
2 c. salsa
Method:
Preheat the oven to 425 degrees.
Heat 1 t. olive oil over medium-low heat in a heavy skillet. Add the millet to the skillet (that rhymes!), and toast until the grains begin to darken. Combine the toasted millet, 1/2 t. salt, 1 t. olive oil, and boiling water in a large saucepan. Stir, cover, and simmer over low heat 25 - 30 minutes or until all water is absorbed. Fluff with a fork.
While the millet is cooking, place the peppers, cut side up, in a 9" x 13" baking pan. Bake uncovered for 10 - 15 minutes, then remove from oven.
Meanwhile, in the "millet skillet," heat 1 T. olive oil over medium heat. Sauté the fresh corn kernels (if using fresh), carrots, and poblano or Cubanelle pepper about 5 minutes. Add the garlic and 1/4 t. salt, and sauté another 2 - 3 minutes.
Mix the cooked millet, canned corn (if using canned), and 1 1/2 c. salsa into the carrot mixture. Divide the millet stuffing between the 6 bell pepper halves, top with the remaining 1/2 c. salsa, and return to oven. Bake uncovered until the edges of the peppers begin to brown. Serve immediately.
Serves 3 - 6.
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