Peppers Stuffed with Millet and Zucchini

The filling is wrapped in a cheese blanket

Who knows how many ways a pepper can be stuffed?

Millet Stuffed Peppers

• 3 green peppers halved and seeded
• 1/2 lb ground chicken
• 1/4 cup garlic scapes diced fine
• 1 cup onion diced fine
• 1 zucchini shredded
• 1 cup millet
• 2 cups chicken stock
• 1/4 cup dry white wine
• 2 tbsp chopped fresh rosemary
• 1 tsp coriander seeds
• 1/4 cup grated Romano
• 6 slices cheddar cheese
• Salt/pepper
• 1 tbsp olive oil

Grease a baking dish and coat each pepper half in olive oil. In a large frying pan heat olive oil and saute onion over low heat until golden. Add coriander seeds and toast until they begin to pop. Add chicken and brown over medium heat. Add millet, rosemary and zucchini and mix well. Add wine and bring to a boil. Cook until wine is absorbed then add chicken stock and season with salt and pepper. Turn heat to low and partially cover pan. Cook until millet is soft and liquid has been absorbed, about 20 minutes.Mix in Romano and scapes and remove from heat. Spoon filling equally into peppers and bake at 350 degrees until tops begin to brown, about 15 minutes. Cover with cheese and continue baking until melted.