Rice stuffed peppers with mint yogurt sauce. Try This Easy Stuffed Bell Peppers Recipe With Just A Few Ingredients For A Tasty Meal. Delicious & Easy Stuffed Bell Peppers Made With Ground Beef, Rice, & Italian Seasoning. Halve the peppers and remove the stalks, seeds and membrane.

While the peppers are cooking, prepare the sauce. To make the sauce, place the yogurt in a bowl. Great recipe for Rice stuffed peppers with mint yogurt sauce. You can cook Rice stuffed peppers with mint yogurt sauce using 22 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Rice stuffed peppers with mint yogurt sauce

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

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. Peppers can be reheated but are better eaten fresh. Cook rice according to package directions.

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..

Spray large shallow baking pan with nonstick spray. 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. 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.