Peppers stuffed with millet, ginger and tofu

Have you already discovered millet? This tiny grain is gluten-free, has a nutty, corny flavor, and cooks quickly due to its small size. Asian-flavored baked tofu works great in this recipe, but you can choose your favorite flavor (read labels and look for the lowest sodium brands).
Ingredients

1 3/4 cups water
3/4 cup millet
2 large red bell peppers, halved lengthwise and seeded
4 ounces flavored baked tofu, cubed
2 medium carrots, grated
1/4 cup chopped fresh cilantro
3 tablespoons canola oil
1 1/2 tablespoons reduced sodium tamari
2 teaspoons minced serrano or jalapeno pepper
1 clove garlic, minced
1 teaspoon minced fresh ginger
1 teaspoon sugar.
Directions

1. Position a rack in the upper third of the oven; preheat to 425°F.

2. Combine water and millet in a medium saucepan; bring to a boil over high heat. Cover, reduce heat to a simmer, and cook until millet is tender and liquid is absorbed, 18 to 22 minutes.

3. Meanwhile, place the bell pepper halves, cut side up, in a broiler-safe pan. Bake until softened, 6 to 10 minutes. Remove from oven. Turn the broiler to high.

4. Combine tofu, carrots, cilantro, oil, tamari, chili, garlic, ginger and sugar in a medium bowl. Add millet. Stuff each pepper half with about 1 cup of the mixture.

5. Bake the peppers until the millet begins to brown, 4 to 6 minutes.

ACTIVE: 40 minutes
TOTAL: 40 minutes
YOU CAN REPLACE the millet with cooked whole wheat couscous (and skip step 2).
Nutrition information

SERVES 4: 1 HALF STUFFED PEPPERS

Calories 344, fat 15g (saturated 2g), cholesterol 0mg, carbohydrates 39g, sugars 6g (1g added), protein 13g, fiber 6g, sodium 413mg, potassium 358mg.