Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, rice stuffed peppers with mint yogurt sauce. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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.
Rice stuffed peppers with mint yogurt sauce is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They’re nice and they look fantastic. Rice stuffed peppers with mint yogurt sauce is something that I have loved my whole life.
To get started with this particular recipe, we have to prepare a few components. 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:
- Make ready stuffed peppers
- Make ready 3 red bell peppers
- Make ready 1/3 cup pine nuts
- Get 1 tsp butter or oil
- Make ready 1 onion, finely chopped
- Get 2 clove garlic, finely chopped
- Get 1 tbsp ground coriander
- Make ready 2 tsp ground cumin
- Make ready 2 tsp ground tumeric
- Take 3 clove ground, or leave them whole if you don't mind spitting them out when you eat
- Get 1 hot chilli, finely chopped (optional)
- Prepare 3/4 cup rice (I use brown but basmati is good too)
- Prepare 2 1/2 cup chicken stock
- Make ready 2 bay leaves
- Prepare 1/4 cup fresh parsley, or a couple of tbs of dried
- Prepare 1 pinch pepper
- Take 1 pinch salt (I omit this due to the chicken stock having salt)
- Prepare 1 fresh mint leaves to garnish
- Get mint yogurt sauce
- Make ready 1 cup yogurt, preferably Greek
- Get 1/3 cup mint leaves, chopped
- Take 2 tbsp lemon juice
The additional chilled Tahini-Yogurt sauce and the tomato base are elevating the flavours of this fantastic plant-based dish. Drain peppers and stuff with meat mixture. In a saucepan, heat sauce ingredients until cheese is melted. Add rice and stir to combine.
Instructions to make Rice stuffed peppers with mint yogurt sauce:
- 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.
Remove from the heat, then add cottage cheese and most of the feta (reserve some for sprinkling on top), season with salt and pepper to taste. To get started with this particular recipe, we must prepare a few ingredients. Here is how you cook that. 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.
So that’s going to wrap it up with this special food rice stuffed peppers with mint yogurt sauce recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
