Millet-Stuffed Peppers with Ginger & Tofu
Position rack in upper third of oven; preheat to 425 degrees F.Advertisement
Combine water and millet in a medium saucepan; bring to a boil over high heat. Cover, reduce heat to maintain a simmer and cook until the millet is tender and the liquid is absorbed, 18 to 22 minutes.
Meanwhile, place bell pepper halves cut-side up in a broiler-safe pan. Bake until starting to soften, 6 to 10 minutes. Remove from the oven. Turn broiler to high.
Combine tofu, carrots, cilantro, oil, tamari, chile pepper, garlic, ginger and sugar in a medium bowl. Stir in the millet. Stuff each pepper half with about 1 cup of the mixture.
Broil the peppers until heated through and the millet is starting to brown, 4 to 6 minutes.
2 starch, 1 1/2 vegetable, 1 lean meat, 2 fat