Cooking instructions:
Millet – I use ‘Bob’s Red Mill’ whole grain white millet. Cook about a cup of it in 2 cups water. Fluff up when done and set aside.
Savory version — in a skillet, heat cooking oil on medium heat, sauté chopped onion until nicely browned, add chopped tomatoes and cook until they’re soft and mushy, add dry granulated garlic, soy sauce, black pepper and cayenne pepper and half of the cooked millet that we set aside. Give it a good stir.
Sweet version — mix the other half of cooked millet with whole milk plain unsweetened non-gelatin yogurt, Amber Agave nectar and a pinch of salt.
Stuffing peppers — I chose sweet mini peppers. After cutting lengthwise in half, de-seed them. Stuff them with savory and sweet millet mixes. To garnish, I used brown sesame seeds and parsley flakes for the savory version, and black sesame seeds for sweet version.
There is no need to cook the peppers. They are best and nutritious when consumed raw.
by alwaysrunningerrands