Rice stuffed peppers with mint yogurt sauce. 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. Vibrant bell peppers become the vessel for this irresistible dinner that's loaded with chickpeas and authentic Butter Chicken sauce.
Mother used to fix this wonderful, easy dish when we had company. She was from a family of fantastic Cajun cooks, so our food was always well-seasoned. In Louisiana, rice is part of many meals. You can cook 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
- Prepare of stuffed peppers.
- Prepare 3 of red bell peppers.
- It's 1/3 cup of pine nuts.
- It's 1 tsp of butter or oil.
- You need 1 of onion, finely chopped.
- You need 2 clove of garlic, finely chopped.
- You need 1 tbsp of ground coriander.
- Prepare 2 tsp of ground cumin.
- You need 2 tsp of ground tumeric.
- You need 3 clove of ground, or leave them whole if you don't mind spitting them out when you eat.
- Prepare 1 of hot chilli, finely chopped (optional).
- You need 3/4 cup of rice (I use brown but basmati is good too).
- Prepare 2 1/2 cup of chicken stock.
- You need 2 of bay leaves.
- It's 1/4 cup of fresh parsley, or a couple of tbs of dried.
- It's 1 pinch of pepper.
- Prepare 1 pinch of salt (I omit this due to the chicken stock having salt).
- You need 1 of fresh mint leaves to garnish.
- Prepare of mint yogurt sauce.
- You need 1 cup of yogurt, preferably Greek.
- You need 1/3 cup of mint leaves, chopped.
- You need 2 tbsp of lemon juice.
The cheese sauce sets these stuffed peppers apart from any others I've tried. Stuffed Bell Peppers Without Tomato Sauce Recipes. Ground Beef Stuffed Bell Peppers Without Rice Recipes. Sauces, dips, dressings, and condiments from around the world.
Rice stuffed peppers with mint yogurt sauce step by step
- 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..
Place yogurt, mint, garlic, lemon juice, cumin, and cayenne in a small bowl and stir to combine. Season with salt and pepper to taste. Grilled Vegetables with Yogurt Mint Sauce are so colorful and delicious. An easy summer side dish made with asparagus, zucchini, squash, and bell peppers. You can swap any of the.
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