Rice stuffed peppers with mint yogurt sauce is the nomero uno that appears to most people’s thought when it arrives to a comfort meal. Today, we are going to provide you procedures on preparing a comforting Rice stuffed peppers with mint yogurt sauce.
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First of all, below are the ingridients that you should ready to cook Rice stuffed peppers with mint yogurt sauce:
- Take of stuffed peppers.
- Provide 3 of red bell peppers.
- Get 1/3 cup of pine nuts.
- Use 1 tsp of butter or oil.
- Prepare 1 of onion, finely chopped.
- Prepare 2 clove of garlic, finely chopped.
- Use 1 tbsp of ground coriander.
- Get 2 tsp of ground cumin.
- Prepare 2 tsp of ground tumeric.
- Take 3 clove of ground, or leave them whole if you don't mind spitting them out when you eat.
- Provide 1 of hot chilli, finely chopped (optional).
- You need 3/4 cup of rice (I use brown but basmati is good too).
- Take 2 1/2 cup of chicken stock.
- Provide 2 of bay leaves.
- You need 1/4 cup of fresh parsley, or a couple of tbs of dried.
- You need 1 pinch of pepper.
- You need 1 pinch of salt (I omit this due to the chicken stock having salt).
- You need 1 of fresh mint leaves to garnish.
- Use of mint yogurt sauce.
- Provide 1 cup of yogurt, preferably Greek.
- Get 1/3 cup of mint leaves, chopped.
- Prepare 2 tbsp of lemon juice.
After readying the ingridients, now we are ready to make our delightful Rice stuffed peppers with mint yogurt sauce:
If needed, cut a paper-thin slice from bottoms of peppers (without cutting holes in them) to help peppers stand flat. Cut it together with a spoon until it is mixed. It will still have chunks in it, it won't be fully incorporated and that's ok. Stuff each pepper with about ½ cup of the filling, or until it is to the top. The mint-yogurt sauce can be made several hours in advance and refrigerated until you're ready to serve it.
Recipe : Rice stuffed peppers with mint yogurt sauce
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