Available in the health food section of grocery stores and in natural food stores, mildly flavoured millet is a perfect backdrop to seasonings. Here, it's an interesting alternative to regular rice stuffing.
- Portion size 4 servings
- Credits : Canadian Living Magazine: September 2007
Ingredients
Method
In saucepan, bring stock to boil; stir in millet. Reduce heat, cover and simmer for 25 minutes or until no liquid remains.Meanwhile, in skillet, saute sausage over medium-high heat, breaking up with spoon, until browned, about 8 minutes. Transfer to paper towel-lined plate. Drain fat from pan.
Add oil to pan; toast pine nuts over medium heat, stirring, until light golden, 2 minutes. Stir in onion, garlic, tomatoes, salt, pepper and cinnamon; fry, stirring, until onions are softened, 5 minutes.
In bowl, combine cooked millet, sausage, onion mixture and basil; set aside.
Cut peppers in half lengthwise; with spoon, remove seeds and ribs. Fill peppers with millet mixture; place in roasting pan just large enough to hold peppers snugly.
Pour in 2/3 cup (150 mL) water; cover with lightly greased foil. Bake in 400°F (200°C) oven for about 55 minutes or until peppers are tender.
Nutritional facts Per serving: about
- Sodium 824 mg
- Protein 18 g
- Calories 436.0
- Total fat 24 g
- Cholesterol 32 mg
- Saturated fat 5 g
- Total carbohydrate 40 g
%RDI
- Iron 21.0
- Folate 22.0
- Calcium 4.0
- Vitamin A 47.0
- Vitamin C 342.0
