Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, rice stuffed peppers with mint yogurt sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look 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!
Rice stuffed peppers with mint yogurt sauce is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Rice stuffed peppers with mint yogurt sauce is something that I’ve loved my whole life.
To begin with this recipe, we must prepare a few components. You can have 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:
- Take stuffed peppers
- Make ready 3 red bell peppers
- Take 1/3 cup pine nuts
- Prepare 1 tsp butter or oil
- Make ready 1 onion, finely chopped
- Get 2 clove garlic, finely chopped
- Make ready 1 tbsp ground coriander
- Prepare 2 tsp ground cumin
- Make ready 2 tsp ground tumeric
- Get 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)
- Take 3/4 cup rice (I use brown but basmati is good too)
- Get 2 1/2 cup chicken stock
- Take 2 bay leaves
- Prepare 1/4 cup fresh parsley, or a couple of tbs of dried
- Take 1 pinch pepper
- Make ready 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
- Get 1 cup yogurt, preferably Greek
- Make ready 1/3 cup mint leaves, chopped
- Prepare 2 tbsp lemon juice
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. Mix the chopped mint and cubed ham into the rice. Cut the peppers in half horizontally.
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 the seeds and interior white skins and rinse the peppers. 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. Stuffed peppers are as versatile as they are healthy. You can really fill them with anything. Keep 'em veggie or stuff them with rice and ground turkey.
So that’s going to wrap it up for this special food rice stuffed peppers with mint yogurt sauce recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
