Millet and Sausage Stuffed Peppers
13 people added this to their Recipe Box
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 436 |
| pro | 18 g |
| total fat | 24 g |
| sat. fat | 5 g |
| carb | 40 g |
| fibre | 6 g |
| chol | 32 mg |
| sodium | 824 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 21 |
| vit A | 47 |
| vit C | 342 |
| folate | 22 |
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.
Ingredients
- 1-1/3 cups vegetable stock
- 2/3 cup hulled millet
- 3 mild Italian sausages, casings removed
- 1 tbsp vegetable oil
- 1/3 cup pine nuts
- 1 small onion, diced
- 2 garlic cloves, minced
- 1/4 cup drained oil-packed sun-dried tomatoes, chopped
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 pinch cinnamon
- 1/4 cup chopped fresh basil or fresh parsley
- 4 sweet red peppers or yellow peppers
Preparation
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.
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.
Source : Canadian Living Magazine: September 2007
- Keywords : Main Course; Bake; Pine Nuts; Sausages; Millet; Red pepper;
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