Recipe - Millet Pilaf In Peppers

1 Serrano chili, seeded
One half tablespoon Ginger, chopped
One fourth cup Cilantro leaves
2 tablespoon Lime juice
2 One half cup Water

STUFFING
1 tablespoon Extra virgin olive oil
1 One fourth cup Millet
1 Yellow bell pepper, minced
One half cup Corn kernels, defrosted
1 cup Tomato, coarsely chopped
One fourth teaspoon Salt
One fourth teaspoon Black pepper
6 Red bell peppers
3 tablespoon Pine nuts or pumpkin seeds

Combine chili, ginger, cilantro & lime juice in a blender & process till
smooth. Add water & set aside. Heat oil over moderate heat. Add millet &
minced pepper & stirfry 3 to 4 minutes. Add blender ingredients, corn,
tomato, salt & pepper. Bring to a boil; reduce heat, cover & cook until the
liquid has been absorbed, about 20 minutes. Set aside for 5 minutes, then
fluff with a fork. Preheat oven to 375F. To prepare peppers, halve them
lengthwise, derib them & remove seeds. Blanch for 4 minutes in boiling
water, drain & pat dry. Mound the pilaf into the pepper halves, sprinkle
with pine nuts or pumpkin seeds. Bake for 20 to 25 minutes.