1/2 c. millet
1 1/2 c. water
Salt to taste
2 to 3 green peppers
1 1/2 c. chopped onion
1 c. sliced fresh mushrooms
1/2 tsp. oregano
1/2 tsp. sweet basil
1 tbsp. tamari or soy sauce
1/2 c. crumbled tofu

Cook millet in salted water about 30 minutes until tender. Slice off pepper tops. Saute onions and chopped pepper tops with clove of garlic. Add mushrooms and seasonings. When millet is cooked, mix all ingredients together. Fill each pepper. Top with sliced tomato. Bake in dish with small amount of water. Bake at 350 degrees for 30 to 45 minutes (depending on size of peppers).