You are here: Home » Recipes » Grain-Filled Bell Peppers Grain-Filled Bell Peppers Recipe by Our Cookbook Collection Yield 6 servings A beautifully seasoned four-grain pilaf stuffed into vibrant bell peppers. Eric Kunkel PrintEmail Ingredients 2 tablespoons olive oil6 green onions, white and green parts, thinly sliced2 garlic cloves, minced2/3 cup basmati or jasmine rice1 teaspoon coarse salt Freshly ground black pepper4 cups reduced-sodium chicken broth, divided3 tablespoons tomato paste1/2 cup amaranth1/2 cup quinoa1/2 cup millet1 1/4 cups grated Fontina (about 5 ounces)6 medium bell peppers (yellow, orange, green and/or red) Instructions Heat oil in a large saucepan over medium heat. Add onions and garlic, and cook 3 minutes. Add rice and stir to coat with oil, 1 minute. Add salt, pepper, 2 cups chicken broth, water and tomato paste. Stir well to dissolve tomato paste. Bring to a boil, reduce heat to low, and simmer, covered, 10 minutes. Add amaranth, quinoa and millet and stir. Simmer, covered, until grains are tender and liquid is absorbed, 15 minutes. Let cool. Stir in cheese. Preheat oven to 375F. Slice 1⁄4 inch off the top of each pepper; reserve tops. Using the tip of a paring knife, remove seeds and membranes from peppers, leaving shells intact. Fill peppers with grain mixture. Place in a baking dish close together. Place tops on peppers. Pour remaining chicken broth into bottom of dish. Cover loosely with foil and bake 20 minutes. Remove foil and continue baking until peppers are almost soft, 20 to 25 minutes. Adapted with permission from Joanne Weir’s Cooking Confidence (Taunton Press, 2012).