Stuffed Peppers

Hello again. It’s been awhile since my last post. This is because I was on a road trip to San Antonio the past week. I started writing about my big adventure yesterday, but there’s a lot to tell. We already know my editing skills are abysmal and that entry is going to require a bit of time to make comprehensible. Hopefully it will be well worth it though.

Writing about stuffed peppers from Taste of Home Cooking for Two is all I can handle for now.

What you will need for this recipe is 1/4 cup of uncooked millet, 3/4 cup vegetable broth, 2 medium sweet peppers, 1/3 cup of frozen corn, 1/4 cup of finely chopped onion, 3 tablespoons of celery, 2 tablespoons of chopped walnuts, one finely chopped green onion, 1/2 teaspoon of mint flakes, 1 teaspoon of lemon rind, 1/4 teaspoon of oregano, 1 small minced garlic clove, salt, pepper, and 1 tablespoon of olive oil.

The first step is to cook your millet. I couldn’t find millet, but I had some leftover pearl barley which is similar enough. To cook, you will boil the millet or barley in your broth. Once boiled, reduce the heat and simmer for 30-35 minutes. That’s what the cookbook says anyway. I recommend checking the package of whatever you end up buying, because certain items have different simmering time. However long it takes, once it’s cooked, you will drain and transfer to a bowl for cooling.

While all of that is happening you can prepare the other ingredients as well as the peppers by cutting the tops and removing the seeds. The peppers will be placed in boiling water for 3-5 minutes. Drain them afterwards and rinse in cool water.

Back to the millet, once cooled that is, you will fluff a bit and then add the remaining ingredients. After everything is blended nicely together, you will spoon the mix into your peppers. Drizzle the peppers with olive oil and then bake for 55-60 minutes in a 350 degree oven.

As you can see this isn’t a difficult recipe to make. It’s very simple. The peppers turned out nice and soft, but I wasn’t a big fan of the filling. The walnuts and corn were my favorite part about it. Other than that, though I felt it was pretty bland.

This isn’t something I would make again, unless it was smothered with cheese. Cheese makes everything better.


Although the pepper is stuffed, it sadly won’t stuff your stomach


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