| 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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