COOK millet in 1-1/2 qt. (6 cups) boiling salted water for 20 minutes or until tender; drain. Let stand 10 minutes.
MEANHILE, preheat oven to 350ºF. Heat oil in large skillet on medium-high heat. Add onion and garlic; cook and stir 6 minutes or until crisp-tender. Add carrot; cook 4 minutes or until crisp-tender. Add cumin, chili powder and salt; mix well. Cook an additional 2 minutes.
ADD millet, ground burger and 1 cup of the cheese; mix well. Spoon evenly into pepper halves; place in shallow baking dish. Sprinkle with remaining 1/2 cup cheese. Pour 1/4 cup water into bottom of dish; cover with foil.
BAKE 35 minutes or until peppers are crisp-tender and filling is heated through.
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 drained millet. Cook until millet dries out and is golden brown, stirring frequently.
RECIPE COURTESY OF KRAFT FOODS