Mushroom Stuffed Peppers With Garlic and Yogurt Sauce
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

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,
Salt and pepper

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.