Directions

This week during my shopping venture I discovered a big BEAUTIFUL bag of Red, Orange and Yellow Sweet Baby Peppers. I think my heart skipped a beat- Ive got a MAJOR weakness for colorful veggies.  The wheels in my head started to turn and this Ladies and Gents..is what I came up with.  Feel free to just buy 4 large bell peppers and stuff them instead. Or Replace the Millet with Rice or Quinoa.

1. Preheat oven to 450 degrees
2. In a small saucepan combine Millet, Water, Butter, Garlic Powder, Salt, Pepper and Dried Basil. Bring to a boil then turn heat down to a gentle boil. Leave uncovered. Stir every so often. When the water is almost gone taste test the millet- If its too al dente for your liking then add some more water a little at a time. This process may take 20-30 minutes.
3. In a Separate Frying pan cook the Chorizo Sausage. Once cooked add the Spinach until just wilted. Once the Millet is cooked to your liking mix it in with the Chorizo mixture and add the Daiya cheese.  Set aside.
4. Remove the stems of all the peppers and cut out the core and seeds. Fill the Pepper with the mixture, Place onto a baking sheet and drizzle the Peppers with Oil.
5. Bake at 450 Degrees for 10 minutes- then turn on the Broiler and Continue to Cook the Peppers for another 5 minutes. If you use Larger Peppers this cooking time may be slightly longer. Remove from the Oven and Serve!

I served our stuffed peppers on top of Sprouted Green Lentils that I cooked in Beef Broth, Earth Balance Butter, Garlic Salt and Pepper. You could also serve them over a bed of greens or with potatoes.

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