Ingredients
4 even sized green peppers, halved and seeds removed
Garlic and Yogurt Sauce:
2 cloves garlic, crushed
2tbsp / 30ml fresh parsley, chopped
2 x 5.3oz / 150g cartons natural yogurt
Filling:
1tbsp / 15ml vegetable oil
10oz / 275g large open mushrooms, very finely chopped
1 bunch spring onions, finely chopped
1 large stick celery, finely chopped
2tsp / 10ml fresh thyme, chopped
3oz / 75g millet, cooked in boiling water for 15 minutes, then
drained
salt and pepper
Method
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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