Mushroom Stuffed Peppers with Garlic And Yogurt Sauce

1 review, 3 star(s). 0% would make again

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; minutes, then
2 5.3 oz carto natural yogurt
1 tb Vegetable oil
Salt and pepper
; water for 15
2 Bsp fresh parsley; chopped
2 Garlic; crushed
2 ts Fresh thyme; chopped
; drained
4 Even sized green peppers;
1 bn Spring onions; finely
3 oz Millet; cooked in boiling
1 lg Stic celery; finely chopped
10 oz Large open mushrooms; very
; removed

Original recipe makes 4 servings



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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Didn't like Millet addition. Even with extra seasoning it is too bland.
PondACB 6y ago

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