Recipe: Tasty Rice stuffed peppers with mint yogurt sauce

Rice stuffed peppers with mint yogurt sauce. 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. Combine Greek yogurt, honey, dried mint, citrus and pepper flakes for a creamy cool heat (yes, that's a thing) that enhances the stuffed peppers perfectly.

Mix the chopped mint and cubed ham into the rice. Cut the peppers in half horizontally. Drain peppers and stuff with meat mixture. 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

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

In a saucepan, heat sauce ingredients until cheese is melted. While the peppers are baking, make the yogurt sauce by whisking together the Greek yogurt, the lemon zest the lemon juice and the minced garlic. 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.

Rice stuffed peppers with mint yogurt sauce instructions

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..

The recipe is similar to dolma e murch-e-shireen, a traditional Afghan vegetable dish, minus the sauce. Stir the chicken broth and diced tomatoes together in an oven-proof dish that will just fit the peppers. Stuff peppers equally with ¼ of the mixture then place peppers in the bottom of a deep pot. Spoon sauce from the bottom of the dish over peppers just before serving. In a bowl, combine the cooked rice, zucchini, mushroom, mint, paprika, cayenne, sea salt, chopped tomatoes, tomato sauce, tofu, onion, ginger, garlic, onion, and mix well.