Mushroom Stuffed Peppers With Garlic and Yogurt Sauce
4 Even sized green peppers, halved and seeds removed
2 tsp fresh parsley, chopped
2 (5.3 oz) carton natural yogurt
1 tablespoon Vegetable oil
10 ounces Large open mushrooms, very finely chopped
1 bunch Spring onions, finely chopped
1 large Stick celery, finely chopped
2 teaspoons Fresh thyme, chopped
To make sauce, stir garlic and parsley into yogurt and set aside.
Cook peppers in boiling water for about 10 minutes.
Meanwhile, heat oil and cook mushrooms, onions, celery and thyme together for about 3 minutes.
Stir in the cooked millet and seasoning, then heat through thoroughly.
Drain pepper halves, then fill with the mushroom mixture.
6. Serve immediately with the garlic and yogurt sauce.