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Receta MILLET stuffed red Bell PEPPER cups

Name: MILLET stuffed red Bell PEPPER cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: . > (American / Metric measures) <; . 3 large, Bell Peppers (halved lengthwise and cleaned out); . 3 Tbsps. (45ml) grape seed oil; . 1 large, sweet onion, thinly sliced; . 1/2 cup (195g) organic, hulled Millet grain; . 1/2 (2.5ml) tsp. sea salt; . 1/4 cup (40g) crushed, roasted nuts (almonds preferred); . 3 tbsp. (45ml) e.v olive oil; . 1/4 cup (40g) chopped sun-dried tomatoes (de-hydrated) optional; . 1/2 cup (20g) flat Italian parsley, chopped; . 1/2 cup (80g) Parmesan cheese (about a cup grated and packed); . 1 cup (120g) semi-hard Mozzarella cheese

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One of my favourite whole grains was going to honour our deliciously healthy meal.
With so many varieties of grains that peppers could be stuffed with, I decided on MILLET...a very nutritional and lightly pronounced whole grain cereal.

For a dedicated post...refer to:
http://www.foodessa.com/2010/09/millet-stuffed-bell-pepper-cups.html

Tiempo de Prep: 15 minutos

Tiempo para Cocinar: 30 minutos

Raciónes: 2-3 servings

Kid Friendly

Italian

Ingredientes

. > (American / Metric measures) <
. 3 large, Bell Peppers (halved lengthwise and cleaned out)
. 3 Tbsps. (45ml) grape seed oil
. 1 large, sweet onion, thinly sliced
. 1/2 cup (195g) organic, hulled Millet grain
. 1/2 (2.5ml) tsp. sea salt
. 1/4 cup (40g) crushed, roasted nuts (almonds preferred)
. 3 tbsp. (45ml) e.v olive oil
. 1/4 cup (40g) chopped sun-dried tomatoes (de-hydrated) optional
. 1/2 cup (20g) flat Italian parsley, chopped
. 1/2 cup (80g) Parmesan cheese (about a cup grated and packed)
. 1 cup (120g) semi-hard Mozzarella cheese

Direcciones

. Use a shallow rectangular or square pan that will fit all peppers.
. In a medium skillet...at medium-high heat...cook the vegetable oil with the sliced onions until the caramelization process has been well set. This will take a about 20 minutes. Note: the onions can be prepared ahead of time if you wish.
. Using a small-medium saucepan...prepare to slightly pre-cook the 6 halved peppers by steaming them for about 10 minutes. Take them out to slightly cool. This step could be skipped, however it will not only reduce the amount of oven cooking time...it also preserves more nutrients and helps keep the vibrant color. At the same time, the stuffing won't have a chance to over-dry. Remember...on the same stovetop, you'll also be using the same pot to cook the grain.
. In a medium bowl, cover the millet grain with water and let it soak. Although, it is of organic origins...this soaking will help in further eliminating any other possible remaining toxins. Meanwhile, pour 2 cups (250ml) of water in that same small-medium saucepan and bring to a boil. Add the stock (bouillon) cube to dissolve. At this point...start pre-heating the oven at 350F/180C /Gas4 with rack at bottom shelf.
. Rinse the millet well with the aid of a tiny holed colander and then pour into the boiling pot. When the rolling boil has started again, lower it to a very low simmer and then cover the pot for about 15 minutes so that it turns out like fluffy rice. Once cooked, add to this the olive oil, garlic, parmesan cheese, roasted nuts and finally the chopped parsley. At this point, taste it to make sure it's to your liking.
. Slice the pieces of mozzarella cheese. Place a few cubed pieces at the bottom of each pepper cup. Stuff the peppers by packing in the Millet mix evenly throughout all cups. Finish the tops by adding 3 cut sticks of mozzarella cheese.
. Place all six halves in a parchment lined shallow pan. BAKE for 30 minutes. Shut oven and leave them rest for another 15 minutes. Do not open oven door beforehand.
. Buon appetito and flavourful wishes...FOODESSA.com