Rice stuffed peppers with mint yogurt sauce. Stuff Ground Beef In Bell Peppers With Onions And Rice To Make A Delicious Weeknight Meal. Delicious & Easy Stuffed Bell Peppers Made With Ground Beef, Rice, & Italian Seasoning. While the peppers are cooking, mix the yogurt, mint and lemon.
Stuff peppers equally with ¼ of the mixture then place peppers in the bottom of a deep pot. Drain peppers and stuff with meat mixture. In a saucepan, heat sauce ingredients until cheese is melted. You can cook Rice stuffed peppers with mint yogurt sauce using 22 ingredients and 8 steps. Here is how you cook it.
Ingredients of Rice stuffed peppers with mint yogurt sauce
- You need of stuffed peppers.
- It’s of red bell peppers.
- It’s of pine nuts.
- Prepare of butter or oil.
- Prepare of onion, finely chopped.
- You need of garlic, finely chopped.
- You need of ground coriander.
- It’s of ground cumin.
- It’s of ground tumeric.
- You need of ground, or leave them whole if you don't mind spitting them out when you eat.
- You need of hot chilli, finely chopped (optional).
- It’s of rice (I use brown but basmati is good too).
- It’s of chicken stock.
- You need of bay leaves.
- Prepare of fresh parsley, or a couple of tbs of dried.
- You need of pepper.
- It’s of salt (I omit this due to the chicken stock having salt).
- You need of fresh mint leaves to garnish.
- It’s of mint yogurt sauce.
- It’s of yogurt, preferably Greek.
- It’s of mint leaves, chopped.
- You need of lemon juice.
Stuffed capsicum or bell peppers – Make dinnertime extra special with this picture-perfect bowls of bell peppers. Made with spiced minced meat, cooked rice and tomato sauce, this is guaranteed to be a winner. Add a side of raita (yogurt salad) and pappadums for a complete meal. When peppers are done cooking, remove from oven and cover with aluminum foil to keep warm.
Rice stuffed peppers with mint yogurt sauce step by step
- Dry-fry pine nuts over a medium heat until lightly toasted, about two minutes. Keep separate until later..
- Heat butter or oil and add onion and garlic, and the chilli if using. Cook for a few minutes until just soft, stirring often so as to not burn the garlic..
- Add the coriander, cumin and tumeric. If using ground cloves, add now too. Cook for about 30 seconds or until the spices smell aromatic, stirring..
- Add the uncooked rice and stir to coat with the spices, then pour in the stock. Add bay leaves and whole cloves, if you didn't already add ground cloves. Bring to the boil and reduce to a simmer, then cook covered for 30 minutes for brown rice or 15 minutes for white. Cook until the rice is cooked through and the stock is absorbed. Add more stock if the rice is getting too dry before it is cooked. (I sometimes use 1.5 cups of cooked leftover brown rice, so I halve the amount of stock and the time to cook.).
- Let the rice cool for a few minutes, and if it has clumped, use a fork to separate the grains. Remove bay leaves, and if you used whole cloves, remove them too (if you can find them, lol). Stir in the parsley and pine nuts, and pepper and salt..
- Halve the peppers and remove the stalks, seeds and membrane. Scoop the rice into the pepper halves, and if you have leftover mix, add extra to the peppers to make them heaped. Cook in a medium oven for 30 to 40 minutes, remove from oven when the peppers are tender and probably slightly charred..
- While the peppers are cooking, mix the yogurt, mint and lemon. Serve peppers with a generous dollop of the yogurt mix, and a few mint leaves to garnish. Some people prefer it without the yogurt mix (not me), so you may like to taste it before adding the yogurt..
- Eat with a knife and fork if you like the pepper skin. If you don't like the skin, use a spoon to scoop the rice and pepper flesh out, it should separate easily after having been in the oven..
While peppers are cooking, cook the quinoa according to package; When quinoa is done, hand crush the tomatoes and tomato juices into a large saute pan. The result is this recipe for red peppers stuffed with ground lamb, rice, zucchini, warming spices, and fresh mint. The peppers are roasted until tender and served with yogurt feta sauce. The recipe is similar to dolma e murch-e-shireen, a traditional Afghan vegetable dish, minus the sauce. These Vegan Mushroom Rice Stuffed Peppers make an utterly delicious savoury meal, perfectly suitable for a festive occasion or a simple, satisfying family meal.