| 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 |
tb |
Vegetable oil |
| 10 |
oz |
Large open mushrooms; very finely chopped |
| 1 |
bn |
Spring onions; finely chopped |
| 1 |
lg |
Stic celery; finely chopped |
| 2 |
ts |
Fresh thyme; chopped |
| 3 |
oz |
Millet; cooked in boiling |
|
|
; water for 15 |
|
|
; minutes, then |
|
|
; drained |
|
|
Salt and pepper |
INSTRUCTIONS
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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