Rice stuffed peppers with mint yogurt sauce
Rice stuffed peppers with mint yogurt sauce

Hey everyone, hope you’re having an incredible day today. 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. For mine, I will make it a bit unique. This will be really delicious.

Rice stuffed peppers with mint yogurt sauce is one of the most favored of current trending foods in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Rice stuffed peppers with mint yogurt sauce is something which I have loved my entire life.

These vibrant stuffed peppers are loaded with fluffy couscous, sweet carrots and raisins, and briny feta—all brought together with a nutty tahini-lemon dressing. We're baking the peppers to deliciously meld their flavors, then serving them over a bright, cooling layer of lemon-seasoned yogurt. Sauces, dips, dressings, and condiments from around the world.

To begin with this recipe, we have to 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 it.

The ingredients needed to make Rice stuffed peppers with mint yogurt sauce:
  1. Take stuffed peppers
  2. Prepare 3 red bell peppers
  3. Make ready 1/3 cup pine nuts
  4. Take 1 tsp butter or oil
  5. Prepare 1 onion, finely chopped
  6. Get 2 clove garlic, finely chopped
  7. Get 1 tbsp ground coriander
  8. Prepare 2 tsp ground cumin
  9. Make ready 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. Take 1 hot chilli, finely chopped (optional)
  12. Make ready 3/4 cup rice (I use brown but basmati is good too)
  13. Take 2 1/2 cup chicken stock
  14. Prepare 2 bay leaves
  15. Get 1/4 cup fresh parsley, or a couple of tbs of dried
  16. Get 1 pinch pepper
  17. Take 1 pinch salt (I omit this due to the chicken stock having salt)
  18. Get 1 fresh mint leaves to garnish
  19. Take mint yogurt sauce
  20. Take 1 cup yogurt, preferably Greek
  21. Make ready 1/3 cup mint leaves, chopped
  22. Make ready 2 tbsp lemon juice

I prepared a very basic mint yogurt sauce to pair the quinoa-nut stuffed eggplants. Use Greek yogurt for a thick, creamy texture, add a few tablespoons of olive oil, season with salt and pepper, and stir. Instead of fresh mint, you could also use fresh basil or fresh cilantro. I personally like mint better than.

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.

Refreshing but spicy yogurt sauce made with garlic, roasted peppers, cumin, salt and red pepper flakes. This refreshing yogurt sauce gets a spicy kick from the addition of chili powder, the sauce is Chaulafan de pollo is an Ecuadorian chicken fried rice made with rice, chicken, bacon, onions. Got leftover rice but you don't know what to do with them? Grilled Vegetables with Yogurt Mint Sauce are so colorful and delicious. An easy summer side dish made with asparagus, zucchini, squash, and bell peppers.

So that is going to wrap this up with this exceptional food rice stuffed peppers with mint yogurt sauce recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food in 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!