Stuffed Petite Peppers
I like to combine the nutty flavor of millet with Canadian bacon and chlorophyll-laced parsley to make a satisfying filling for these cute pepper appetizers. Millet is a protein-rich but underused whole grain. Gluten free, it can be cooked like rice and used in place of white rice in many recipes–simply use three parts water to one part grain.
1 1/2 cups water
4 tsp. olive oil
4 slices Canadian bacon
1/4 cup chopped parsley
1/2 tsp. minced garlic
1/4 cup chopped onion
1/4 tsp. paprika
1 medium egg white
8-10 mini bell peppers, tops and seeds removed
1/4 cup panko breadcrumbs
1. Place the millet and water in a covered saucepan and bring to a boil. Reduce heat to medium and cook for 20-25 minutes. When fully cooked, fluff millet with fork and toss in 1 tsp. of the olive oil. Set aside.
2. Preheat oven to 400 degrees. In a food processor, mix the Canadian bacon and the parsley until the mixture resembles ground meat, about 1-2 minutes.
3. In a skillet, saute the garlic and onion in the remaining 3 tsp. olive oil over medium-high heat until the onions are translucent, about 3-5 minutes. Add the Canadian bacon mixture and cook until browned, an additional 2-3 minutes.
4. In a bowl, combine millet, onion-bacon mixture, paprika, and egg white.
5. Halve the peppers lengthwise and stuff with millet-bacon mixture. Top with the panko breadcrumbs.
6. Bake peppers on a greased baking sheet at 400 degrees until browned, about 15 minutes.
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