Recipe for Mushroom Stuffed Peppers with Garlic and Yogurt Sauce

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Yield:

4 servings

Ingredients:

Amount	Ingredient
4 x	Even sized green peppers, halved and seeds removed
	----------------- GARLIC AND YOGURT SAUCE ----------------
2 x	Cloves garlic, crushed
2 x	Bsp fresh parsley, chopped
2 x	5.3 oz carto natural yogurt
	----------------- FILLING ----------------
1 tbl	Vegetable oil
10 oz	Large open mushrooms, very finely chopped
1 bn	Spring onions, finely chopped
1 lrg	Stic celery, finely chopped
2 tsp	Fresh thyme, chopped
3 oz	Millet, cooked in boiling water for 15 minutes, then drained

Instructions:

Instructions: 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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