6 red peppers 2 cups cooked chick peas 2 cups cooked millet 1 tbsp grape seed oil 1 tbsp olive oil 2 cups sliced red onion 1 cup sliced fennel 3 cups diced eggplant 2 tbsp minced fresh garlic 1 tsp ground cumin ½ tsp each black pepper and mustard seed ¼ tsp cinnamon 2/3 cup chopped black olives ½ cup pine nuts Juice of one lemon .5 cup tomato juice ½ to 1 tsp of salt 2 tbsp chopped fresh mint 3 tbsp chopped fresh basil
Method
-Heat grape seed oil in a pan. Add onions and cook for 10 minutes on medium heat, or until onions are soft and sweet. -Add fennel and cook for 5 minutes. -Add egg plant, garlic, cumin, pepper, mustard seed, cinnamon, black olives, and pine nuts and cook for 5 minutes -Add cooked chick peas and millet, lemon juice, tomato juice, and salt and cook for 5 minutes. -Add the fresh mint and basil and remove from heat. -Wash the red peppers and cut off the tops. Remove the seeds and inner ribs (pith). Rub the outside of the pepper with olive oil. Stuff each pepper to the rim with mixture and place in a roasting pan. Cover pan with tinfoil. -Bake for 1 hour in an oven preheated to 350F. Serve with a shredded cucumber salad with green onion, fresh parsley, and yogurt.
