Millet and Sausage Stuffed Peppers

Millet and Sausage Stuffed Peppers (Adapted from Canadian Living)

1 1/3 cups vegetable broth
2/3 cup hulled millet
3 hot Italian turkey sausages, casings removed
1 tablespoon canola oil
1/3 cup pine nuts
1/3 cup diced onion
2 garlic cloves, minced
1/4 cup drained oil-packed sun-dried tomatoes, chopped
1/4 teaspoon fresh ground black pepper
1/4 teaspoon salt
pinch cinnamon
1/4 cup chopped fresh basil
2 sweet red peppers, halved with seeds and ribs removed
2 sweet yellow peppers, halved with seeds and ribs removed
2/3 cup water

In a medium saucepan, bring broth to a boil - stir in millet, cover, reduce heat and simmer until the liquid has been absorbed, about 20 to 25 minutes.

Preheat oven to 400 degrees.

Meanwhile, in a medium skillet, add sausages and cook over medium-high heat, stirring to crumble with a spoon, until browned, about 8 minutes. Scoop crumbles to a plate lined with paper towels to drain. Discard any excess fat it the pan.

Add canola oil to the skillet - add pine nuts and cook, stirring, until lightly golden, about 2 minutes. Stir in onion, garlic, tomatoes, salt, pepper and cinnamon - cook, stirring, until the onions have softened, about 5 minutes.

In a medium bowl, toss together cooked millet, sausage, onion mixture and basil.

Evenly divide the millet filling between the halved peppers and place in a roasting pan just large enough to hold peppers snugly. Pour water in between the peppers over the bottom of the roasting pan - cover with foil and place into the oven to bake until the peppers are tender, about 50 to 55 minutes. Remove and let cool slightly before serving.

Makes about 4 servings.

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