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Ingredientes
- 4 x Even sized green peppers, halved and seeds removed
- 2 x Cloves garlic, crushed
- 2 x Bsp fresh parsley, minced
- 2 x 5.3 ounce carto natural yogurt
- 1 Tbsp. Vegetable oil
- 10 ounce Large open mushrooms, very finely minced
- 1 bn Spring onions, finely minced
- 1 lrg Stic celery, finely minced
- 2 tsp Fresh thyme, minced
- 3 ounce Millet, cooked in boiling water for 15 min, then liquid removed
- Â Â Salt and pepper
Direcciones
- 1. To make sauce, stir garlic and parsley into yogurt and set aside.
- 2. Cook peppers in boiling water for about 10 min.
- 3. Meanwhile, heat oil and cook mushrooms, onions, celery and thyme together for about 3 min.
- 4. Stir in the cooked millet and seasoning, then heat through thoroughly.
- 5. Drain pepper halves, then fill with the mushroom mix.
- 6. Serve immediately with the garlic and yogurt sauce.
- Note: Alternatively, serve peppers with a tomato sauce to suit vegans.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 4 servings | |
| Calories 135 | |
| Calories from Fat 40 | 30% |
| Total Fat 4.59g | 6% |
| Saturated Fat 0.44g | 2% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 9mg | 0% |
| Potassium 333mg | 10% |
| Total Carbs 20.0g | 5% |
| Dietary Fiber 3.2g | 11% |
| Sugars 1.71g | 1% |
| Protein 5.0g | 8% |
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