Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, rice stuffed peppers with mint yogurt sauce. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Got leftover rice but you don't know what to do with them? Sauces, dips, dressings, and condiments from around the world. Place yogurt, mint, garlic, lemon juice, cumin, and cayenne in a small bowl and stir to combine.
Rice stuffed peppers with mint yogurt sauce is one of the most favored of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Rice stuffed peppers with mint yogurt sauce is something that I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we have to first 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 that.
The ingredients needed to make Rice stuffed peppers with mint yogurt sauce:
- Prepare stuffed peppers
- Take 3 red bell peppers
- Take 1/3 cup pine nuts
- Take 1 tsp butter or oil
- Make ready 1 onion, finely chopped
- Take 2 clove garlic, finely chopped
- Prepare 1 tbsp ground coriander
- Get 2 tsp ground cumin
- Get 2 tsp ground tumeric
- Prepare 3 clove ground, or leave them whole if you don't mind spitting them out when you eat
- Prepare 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
- Get 2 bay leaves
- Prepare 1/4 cup fresh parsley, or a couple of tbs of dried
- Get 1 pinch pepper
- Prepare 1 pinch salt (I omit this due to the chicken stock having salt)
- Prepare 1 fresh mint leaves to garnish
- Make ready mint yogurt sauce
- Make ready 1 cup yogurt, preferably Greek
- Prepare 1/3 cup mint leaves, chopped
- Get 2 tbsp lemon juice
Salt and pepper , to taste. These delicious Middle Eastern stuffed peppers are filled with eggplant, quinoa and chickpeas,with falvorful zaatar spice and zhoug yogurt. Feel free to substitute browned, ground turkey for the chickpeas and Cauliflower "rice" for the quinoa to make this low carb and paleo! Instant Pot Stuffed Peppers with any ground meat, any rice and in half the time of your mom's.
Steps 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.
Juicy, flavorful and easy weeknight meal - sign me up! Tender meat and rice deconstructed in flavorful sauce on your plate, with a bit of yogurt or sour cream, and a healthy dose of freshly cracked pepper. Grilled Vegetables with Yogurt Mint Sauce are so colorful and delicious. An easy summer side dish made with asparagus, zucchini, squash, and bell peppers. You can swap any of the.
So that’s going to wrap this up for this special food rice stuffed peppers with mint yogurt sauce recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
