Stuffed Petite Peppers

1. 1

   Place the millet and water in a covered saucepan and bring to a boil. Reduce heat to medium and cook for 20-25 minutes. When fully cooked, fluff millet with fork and toss in 1 tsp. of the olive oil. Set aside.

2. 2

   Preheat oven to 400 degrees. In a food processor, mix the Canadian bacon and the parsley until the mixture resembles ground meat, about 1-2 minutes.

3. 3

   In a skillet, saute the garlic and onion in the remaining 3 tsp. olive oil over medium-high heat until the onions are translucent, about 3-5 minutes. Add the Canadian bacon mixture and cook until browned, an additional 2-3 minutes.

4. 4

   In a bowl, combine millet, onion-bacon mixture, paprika, and egg white.

5. 5

   Halve the peppers lengthwise and stuff with millet-bacon mixture. Top with the panko breadcrumbs.

6. 6

   Bake peppers on a greased baking sheet at 400 degrees until browned, about 15 minutes.

7. 7

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* Per serving · 4 servings · Values may vary.

No additional tips available.