Simple Way to Make Any-night-of-the-week Rice stuffed peppers with mint yogurt sauce

Rice stuffed peppers with mint yogurt sauce

Hey everyone, it is Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, rice stuffed peppers with mint yogurt sauce. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Vibrant bell peppers become the vessel for this irresistible dinner that's loaded with chickpeas and authentic Butter Chicken sauce. Once onion is cooked, add rice and Patak's Butter Chicken for Two. Finish peppers with a healthy dollop of yogurt and a sprig of mint, if you're fancy like that! Sauces, dips, dressings, and condiments from around the world.

Rice stuffed peppers with mint yogurt sauce is one of the most popular of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Rice stuffed peppers with mint yogurt sauce is something which I’ve loved my entire life.

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

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

Zucchinis Stuffed with Mushrooms, Spring Garlic, and. Super easy and delicious Russian-style stuffed peppers with beef, rice, carrots and onion; braised in an aromatic tomato braising sauce! These Middle Eastern grilled Stuffed Peppers with Quinoa, Eggplant, Chickpeas and Feel free to substitute browned, ground turkey for the chickpeas and Cauliflower "rice" for the quinoa to When it comes out of the oven, top with the flavorful zhoug yogurt, sprinkle with fresh herbs and pine nuts. Instant Pot Stuffed Peppers with any ground meat, any rice and in half the time your mom's.

Steps 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.

These Middle Eastern grilled Stuffed Peppers with Quinoa, Eggplant, Chickpeas and Feel free to substitute browned, ground turkey for the chickpeas and Cauliflower "rice" for the quinoa to When it comes out of the oven, top with the flavorful zhoug yogurt, sprinkle with fresh herbs and pine nuts. Instant Pot Stuffed Peppers with any ground meat, any rice and in half the time your mom's. 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. Stuffed Peppers with Mince in Tomato Sauce.

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