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Mushroom Stuffed Peppers With Garlic And Yogurt Sauce
Ingredients
- 4 x Even sized green peppers, halved and seeds removed
- 2 x Cloves garlic, crushed
- 2 x Bsp fresh parsley, minced
- 2 x 5.3 ounce carto natural yogurt
- 1 Tbsp. Vegetable oil
- 10 ounce Large open mushrooms, very finely minced
- 1 bn Spring onions, finely minced
- 1 lrg Stic celery, finely minced
- 2 tsp Fresh thyme, minced
- 3 ounce Millet, cooked in boiling water for 15 min, then liquid removed
- Salt and pepper
Directions
- 1. To make sauce, stir garlic and parsley into yogurt and set aside.
- 2. Cook peppers in boiling water for about 10 min.
- 3. Meanwhile, heat oil and cook mushrooms, onions, celery and thyme together for about 3 min.
- 4. Stir in the cooked millet and seasoning, then heat through thoroughly.
- 5. Drain pepper halves, then fill with the mushroom mix.
- 6. Serve immediately with the garlic and yogurt sauce.
- Note: Alternatively, serve peppers with a tomato sauce to suit vegans.
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