---------- Recipe via Meal-Master (tm) v8.02
  Categories: Main dish, Vegetarian
       Yield: 6 servings
       1 ea Serrano chili, seeded
     1/2 tb Ginger, chopped
     1/4 c  Cilantro leaves
       2 tb Lime juice
   2 1/2 c  Water
       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.