Cut 3 large red peppers in half, removing seeds and membrane.
Toast 6 ounces of raw millet in a skillet for 2-3 minutes shaking continuously.
Coarsely chop 1 large organic carrot.
Finely chop one yellow onion, 1/8 cup fresh thyme, and 1/4 cup fresh parsley.
Saute the onion and carrots in a skillet with 3 tablsp olive oil.
Add the herbs and the millet.
Add 3 1/2 cups chicken broth or water or a combination of both with salt and pepper to taste.
Boil the millet for 5 minutes. Then cover pan and simmer on low heat for 30 minute.
Mix in 1/2 cup fresh basil finely chopped and 2 tablsp toasted pine nuts.
Fill each half pepper with the millet mix and top with a cherry tomato cut in half.
Bake covered with foil in a ceramic baking dish with 1/4 inch of water in the bottom at 375F for 1 hour.
Serve topped with goat cheese and drizzled with olive oil!
( For a heartier meal you can also add cooked ground turkey, lamb or pork to the millet )
