Directions:
- In a saucepan, bring millet and broth to a boil. Reduce heat; simmer, covered, until millet is tender and broth is absorbed, about 30-35 minutes. Transfer to a large bowl and cool.
- Meanwhile, cut tops off peppers and remove seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside.
- With a fork, fluff cooled millet. Add the corn, onion, celery, nuts, green onion and seasonings; blend well. Spoon into sweet peppers. Drizzle with oil. Place in a 11-in. x 7-in. baking dish coated with cooking spray. Cover and bake at 350° for 55-60 minutes or until tender. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 438.57 Kcal (1836 kJ) | ||
| Calories from fat | 182.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.23g | 31% | |
|---|---|---|---|
| Cholesterol | 16.89mg | 6% | |
| Sodium | 1060.08mg | 44% | |
| Potassium | 640.12mg | 14% | |
| Total Carbs | 53.4g | 18% | |
| Sugars | 12.14g | 49% | |
| Dietary Fiber | 7.85g | 31% | |
| Protein | 11.68g | 23% | |
| Vitamin C | 160mg | 267% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 25.1mg | 139% | |
| Calcium | 75mg | 7% | |
| Amount Per 100 g | |||
| Calories | 128.76 Kcal (539 kJ) | ||
| Calories from fat | 53.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.94g | 31% | |
|---|---|---|---|
| Cholesterol | 4.96mg | 6% | |
| Sodium | 311.24mg | 44% | |
| Potassium | 187.94mg | 14% | |
| Total Carbs | 15.68g | 18% | |
| Sugars | 3.56g | 49% | |
| Dietary Fiber | 2.3g | 31% | |
| Protein | 3.43g | 23% | |
| Vitamin C | 47mg | 267% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 7.4mg | 139% | |
| Calcium | 22mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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