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

Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive 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 unique. This is gonna smell and look 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 popular of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Rice stuffed peppers with mint yogurt sauce is something that I’ve loved my entire life. They’re nice and they look wonderful.

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

Instant Pot Stuffed Peppers with any ground meat, any rice and in half the time of 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. Grilled Vegetables with Yogurt Mint Sauce are so colorful and delicious.

Instructions 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.

An easy summer side dish made with asparagus, zucchini, squash, and bell peppers. You can swap any of the. Easy stuffed peppers that are quick to make and very filling. This is also a great way to use leftover rice from a takeaway or last night's supper. For variation, add anything you like, including different types of mince or other chopped veg.

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