Mushroom Stuffed Peppers With Garlic and Yogurt Sauce

Ingredients

4 Even sized green peppers, halved and seeds removed
2 Cloves garlic, crushed
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
3 ounces Millet, cooked in boiling water for 15 minutes,

Preparation

1
To make sauce, stir garlic and parsley into yogurt and set aside.
2
Cook peppers in boiling water for about 10 minutes.
3
Meanwhile, heat oil and cook mushrooms, onions, celery and thyme together for about 3 minutes.
4
Stir in the cooked millet and seasoning, then heat through thoroughly.
5
Drain pepper halves, then fill with the mushroom mixture.
6
6. Serve immediately with the garlic and yogurt sauce.

 



About

Note: Alternatively, serve peppers with a tomato sauce to suit vegans.

Yield:

4.0 servings

Added:

December 10, 2010

Creator:

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