Rice stuffed peppers with mint yogurt sauce
Rice stuffed peppers with mint yogurt sauce

Hey everyone, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, rice stuffed peppers with mint yogurt sauce. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Great recipe for Rice stuffed peppers with mint yogurt sauce. I've had nicer stuffed peppers, but this is still pretty yummy. I like an extra kick so I add chilli, but it really doesn't need it.

Rice stuffed peppers with mint yogurt sauce is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They’re nice and they look wonderful. Rice stuffed peppers with mint yogurt sauce is something which I have loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook rice stuffed peppers with mint yogurt sauce using 22 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Rice stuffed peppers with mint yogurt sauce:
  1. Prepare stuffed peppers
  2. Make ready 3 red bell peppers
  3. Take 1/3 cup pine nuts
  4. Take 1 tsp butter or oil
  5. Make ready 1 onion, finely chopped
  6. Take 2 clove garlic, finely chopped
  7. Make ready 1 tbsp ground coriander
  8. Prepare 2 tsp ground cumin
  9. Take 2 tsp ground tumeric
  10. Prepare 3 clove ground, or leave them whole if you don't mind spitting them out when you eat
  11. Take 1 hot chilli, finely chopped (optional)
  12. Take 3/4 cup rice (I use brown but basmati is good too)
  13. Take 2 1/2 cup chicken stock
  14. Get 2 bay leaves
  15. Get 1/4 cup fresh parsley, or a couple of tbs of dried
  16. Take 1 pinch pepper
  17. Get 1 pinch salt (I omit this due to the chicken stock having salt)
  18. Make ready 1 fresh mint leaves to garnish
  19. Prepare mint yogurt sauce
  20. Take 1 cup yogurt, preferably Greek
  21. Prepare 1/3 cup mint leaves, chopped
  22. Prepare 2 tbsp lemon juice

Cultural Tourism; Ecological Tourism; Sea Tourism; Mountain/Ski Tourism; Balneology, SPA and Wellness; Wine and Cuisine; Adventurous Tourism; Rural Tourism These stuffed bell peppers with Lebanese spices are filled with beef and rice then cooked in a garlic and mint infused tomato broth. Stuffed vegetables are extremely common in Syrian and Lebanese cuisine and for good reason: they keep vegetables on the center stage of the dinner plate, they allow you to stretch your food budget by using less. Heat the olive oil in a large skillet over medium-high heat. Home Stuffed zucchini in yogurt sauce.

Instructions to make Rice stuffed peppers with mint yogurt sauce:
  1. Dry-fry pine nuts over a medium heat until lightly toasted, about two minutes. Keep separate until later.
  2. 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.
  3. 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.
  4. 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.)
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Those were the days…comforting and homey food. The neighborhood's middle-eastern grocery sells Mexican zucchini and these will have to do. 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.

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