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

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, rice stuffed peppers with mint yogurt sauce. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Rice stuffed peppers with mint yogurt sauce is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Rice stuffed peppers with mint yogurt sauce is something that I’ve loved my whole life.

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.

To begin with this recipe, we have to prepare a few ingredients. 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:
  1. Make ready stuffed peppers
  2. Prepare 3 red bell peppers
  3. Get 1/3 cup pine nuts
  4. Make ready 1 tsp butter or oil
  5. Take 1 onion, finely chopped
  6. Get 2 clove garlic, finely chopped
  7. Prepare 1 tbsp ground coriander
  8. Get 2 tsp ground cumin
  9. Prepare 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. Make ready 2 1/2 cup chicken stock
  14. Make ready 2 bay leaves
  15. Prepare 1/4 cup fresh parsley, or a couple of tbs of dried
  16. Prepare 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. Prepare mint yogurt sauce
  20. Take 1 cup yogurt, preferably Greek
  21. Prepare 1/3 cup mint leaves, chopped
  22. Take 2 tbsp lemon juice

Mix the chopped mint and cubed ham into the rice. Cut the peppers in half horizontally. Remove the seeds and interior white skins and rinse the peppers. Peppers With Rice Recipes on Yummly

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.

Remove the seeds and interior white skins and rinse the peppers. Peppers With Rice Recipes on Yummly 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. However the yogurt mint sauce is idea if you want to serve with poppadum's, lamb burgers or a selection of Indian style starters.

So that’s going to wrap it up for this exceptional food rice stuffed peppers with mint yogurt sauce recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!