How to Prepare Appetizing Rice stuffed peppers with mint yogurt sauce

Rice stuffed peppers with mint yogurt sauce. 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!

Season with salt and pepper to taste. Super easy and delicious Russian-style stuffed peppers with beef, rice, carrots and onion; braised in an aromatic tomato braising sauce! Peppers With Rice Recipes on Yummly You can have Rice stuffed peppers with mint yogurt sauce using 22 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Rice stuffed peppers with mint yogurt sauce

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

Vegetarian Stuffed Pepper Soup, Best Vegetarian Stuffed Pepper Soup, Dairy-free Herb-stuffed Mushrooms. Rice-filled Cherry Tomatoes with Mint and PistachiosL'Antro dell'Alchimista. salt, pepper, tomato purée, basil leaves, mint leaves, extra-virgin. Stuffed peppers are as versatile as they are healthy. You can really fill them with anything.

Rice stuffed peppers with mint yogurt sauce instructions

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..

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