Ingredients:
1½ cups water
¾ cup millet
2 large sweet peppers, halved lengthwise, and seeded
4 ounces flavored baked tofu, diced
2 medium carrots, grated
½ cup chopped fresh cilantro
3 tablespoons olive oil
1½ tablespoons low-sodium tamari
2 teaspoons minced hot peppers, such as padrons
1 clove garlic, minced
1 teaspoon grated fresh ginger
1 teaspoon sweetener
Directions:
1. Position rack in upper third of the oven and preheat to 425 degrees.
2. Combine water and millet in a medium saucepan; bring to a boil over high heat. Cover and reduce heat to maintain a simmer and cook until the millet is tender and the liquid is absorbed, up to 18-22 minutes.
3. Meanwhile place pepper halves cut-side up in a broiler-safe pan. Bake until starting to soften, about 6-10 minutes. Remove from the oven. Turn the broiler on high.
4. Combine tofu, carrots, cilantro, oil, tamari, chili pepper, garlic, ginger and sweetener in a medium bowl. Stir in the mullet. Stuff each pepper half with about 1 cup of the mixture.
5. Broil the peppers until heated through and the mullet is starting to brown, 4-6 minutes.
Serves 4