Millet-Stuffed Bell Peppers with Watercress Orange Recipe

Millet-Stuffed Bell Peppers With Watercress Orange Recipe

Ingredients

Makes 4 servings

• 3 cups water
• 1 cup millet
• salt
• 4 medium red or yellow bell peppers
• 1 tablespoon olive oil
• 1 medium red onion, minced
• 2 cups coarsely chopped stemmed watercress
• 1/2 teaspoon ground coriander
• freshly ground black pepper
• 1 sweet seedless orange, peeled and chopped
• 1 cup fresh orange juice

Method

1. In a large saucepan, bring 2 cups of water to a boil over high heat
2. Stir in the millet and salt the water
3. Cover, reduce heat to low and simmer until tender, about 35 minutes
4. Set aside
5. Preheat the oven to 375°F
6. Lightly oil a 9 x 13-inch baking pan and set aside
7. Cut the bell peppers in half lengthwise and remove the seeds and membranes
8. Cook the peppers in a pot of boiling water for 3 to 4 minutes to soften slightly
9. Drain and set aside
10. In a large skillet, heat the oil over medium heat
11. Add the onion, cover and cook until softened, about 5 minutes
12. Add the watercress and cook until wilted, about 3 minutes
13. Stir in the coriander and season with salt and black pepper to taste
14. Set aside
15. Add the cooked millet and the orange pieces to the watercress mixture and stir to combine well
16. Taste, adjusting seasonings if necessary
17. Tightly pack the peppers with the stuffing (about 1/2 to 1 cup each, depending on the size of the pepper) and place them in the prepared baking pan
18. Pour the orange juice into the bottom of the baking dish and cover with foil
19. Bake until the peppers are tender, about 30 minutes
20. Serve immediately

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