Mushroom stuffed peppers with garlic and yogurt sauce

4 servings

Ingredients

Quantity Ingredient
4 Even sized green peppers; halved and seeds
; removed
2 Cloves garlic; crushed
2 Bsp fresh parsley; chopped
2 5.3 oz carto natural yogurt
1 tablespoon Vegetable oil
10 ounces Large open mushrooms; very finely chopped
1 bunch Spring onions; finely chopped
1 large Stic celery; finely chopped
2 teaspoons Fresh thyme; chopped
3 ounces Millet; cooked in boiling
; water for 15
; minutes, then
; drained
Salt and pepper

Directions

GARLIC AND YOGURT SAUCE

FILLING

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. Serve immediately with the garlic and yogurt sauce.

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

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