1 ea Serrano chili, seeded

1/2 tb Ginger, chopped

1/4 c Cilantro leaves

2 tb Lime juice

2 1/2 c Water

STUFFING 1 tb Extra virgin olive oil

1 1/4 c Millet

1 ea Yellow bell pepper, diced

1/2 c Corn kernels, defrosted

1 c Tomato, coarsely chopped

1/4 ts Salt

1/4 ts Black pepper

6 ea Red bell peppers

3 tb Pine nuts or pumpkin seeds

Combine chili, ginger, cilantro & lime juice in a blender & process till smooth. Add water & set aside. Heat oil over moderate heat. Add millet & diced pepper & stir fry 3 to 4 minutes. Add blender ingredients, corn, tomato, salt & pepper. Bring to a boil; reduce heat, cover & cook until the liquid has been absorbed, about 20 minutes. Set aside for 5 minutes, then fluff with a fork. Preheat oven to 375F. To prepare peppers, halve them lengthwise, derib them & remove seeds. Blanch for 4 minutes in boiling water, drain & pat dry. Mound the pilaf into the pepper halves, sprinkle with pine nuts or pumpkin seeds. Bake for 20 to 25 minutes.