1    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 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 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.