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Millet-stuffed Peppers

  • Prep Time: 25 Minutes (Total Time : 1 Hour)
  • Serving Size: 8
  • 1/2 cup Millet, Rinsed, Toasted.
  • 3 tablespoons Olive Oil
  • 1 Small Onion, Chopped
  • 1 teaspoon Minced Garlic
  • 1 Medium Carrot, Grated
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Chili Powder
  • 1/2 teaspoon Salt
  • 1 pouch (1 cup) Frozen BOCA Meatless Ground Burger
  • 4 Medium Bell Peppers, Cut In Half Lengthwise, Seeded
  • 1-1/2 cups KRAFT 2 Percent Milk Shredded Reduced Fat Mozzarella Cheese, Divided

  • 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