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Main dishes

Millet-Stuffed Peppers

Millet-Stuffed Peppers recipe
photo by:kraft
time
prep:
25 min
total:
1 hr
servings
total:
8 servings
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What You Need

1/2
cup  millet, rinsed, toasted
1
small  onion, chopped
1
tsp.   minced garlic
3
Tbsp.  olive oil
1
 carrot, shredded
1
tsp.  ground cumin
1
tsp.  chili powder
1
cup   frozen BOCA Veggie Ground Crumbles
1-1/2
cups  KRAFT 2% Milk Shredded Mozzarella Cheese, divided
4
 green peppers, cut lengthwise in half, seeded

Make It

HEAT oven to 350ºF.

BRING 1-1/2 qt. (6 cups) water to boil in medium saucepan. Add millet; cook 20 min. or until tender. Meanwhile, cook and stir onions and garlic in hot oil in large skillet on medium-high heat 5 min. or until onions are crisp-tender. Stir in carrots; cook 4 min. or until crisp-tender. Add cumin and chili powder; mix well. Cook 2 min.

DRAIN millet. Add to vegetable mixture in skillet with crumbles and 1 cup cheese; mix well. Spoon into pepper halves; place in shallow baking dish. Sprinkle with remaining cheese. Pour 1/4 cup water into dish; cover.

BAKE 35 min. or until peppers are crisp-tender and filling is heated through (160ºF).

Kraft Kitchens Tips

How to Toast Millet
Toasting adds a deeper flavor to millet. After rinsing the millet, drain well. Heat a large nonstick skillet on medium-high heat. Add millet. Cook until millet is dry and golden brown, stirring frequently.
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