Mushroom Stuffed Peppers With Garlic And Yogurt Sauce

The formation of the life of a person in the womb is the work of God, and it is not merely a mechanical process but a work on the analogy of weaving or knitting: “Thou didst knit me together in my mother’s womb” (psalm 139:13). The life of the unborn is the knitting of God, and what He is knitting is a human being in His own image, unlike any other creature in the universe… The destruction of conceived human life – whether embryonic, fetal, or viable – is an assault on the unique person-forming work of God.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Veg2, Vegetarian	4	Servings

INGREDIENTS

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	T	Vegetable oil
10	oz	Large open mushrooms, very
		finely chopped
1		Spring onions, finely
		chopped
1		Stic celery, finely chopped
2	t	Fresh thyme, chopped
3	oz	Millet, cooked in boiling
		water for 15
		minutes then
		drained
		Salt and pepper

INSTRUCTIONS

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.  Serve
immediately with the garlic and yogurt sauce.  Note: Alternatively,
serve peppers with a tomato sauce to suit vegans.  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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