Pella — 2 tablespoons olive oil
6 green onions, white and green parts, thinly sliced
2 garlic cloves, minced
2/3 cup basmati or jasmine rice
1 teaspoon coarse salt
freshly ground black pepper
4 cups reduced-sodium chicken broth, divided
1 1/2 cups water
3 tablespoons tomato paste
1/2 cup amaranth
1 cup quinoa
1/2 cup millet
1 1/4 cups grated Fontina (aboout 5 ounces)
6 medium bell peppers (yellow, orange, green and/or red)
1. 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 disolve tomato paste. Bring to a boil, reduce heat to low, and simmer, covered, 10 minutes.
2. Add amaranth, quinoa and millet and stir. Simmer, covered, until grains are tender and liquid is absorbed, 15 minutes. Let cool. Stir in cheese.
3. Preheat oven to 375F.
4. 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.
5. 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.