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🍽️ Stuffed Peppers with Rice and Yogurt Dip

726 kcal · 80 min · 4 servings

Ingredients

• Olive oil
• 250 g rice
• 100 g raisins
• 500 g ground beef
• 1 large onion(s)
• 5 bell pepper(s)
• 2 packets tomatoes, pureed
• 2 bunch parsley
• 1 container yogurt (Turkish)
• 2 clove(s) garlic
• to taste paprika powder, rose hot
• to taste salt and pepper
• to taste turmeric
• to taste cumin (Cumin)
• to taste allspice
• to taste paprika powder, sweet
• to taste cinnamon

Instructions

1. 1. Heat some olive oil in a small pot.
2. 2. Add the rice, raisins, and turmeric to the pot.
3. 3. Fry the ingredients briefly.
4. 4. Deglaze with about 400 to 500 milliliters of water.
5. 5. Season the rice with salt.
6. 6. Let the rice simmer on low heat.
7. 7. Wait until the liquid has evaporated and the rice is al dente (still firm to the bite).
8. 8. Fry the minced meat together with the onion until crumbly.
9. 9. Cut off the top of the bell peppers.
10. 10. Remove the inside of the bell peppers.
11. 11. Put the puréed tomatoes into a bowl.
12. 12. Season the tomatoes to taste with the specified spices.
13. 13. Mix about one-third of the cooked rice into the minced meat.
14. 14. Season the meat-rice mixture generously with the mentioned spices.
15. 15. Add the finely chopped parsley.
16. 16. Mix everything well.
17. 17. Stuff the bell peppers with the mixture.
18. 18. Place the stuffed bell peppers in a baking dish.
19. 19. Pour the previously seasoned puréed tomatoes over the bell peppers.
20. 20. Preheat the oven to 180 degrees Celsius convection.
21. 21. Bake everything for 45 minutes in the preheated oven.
22. 22. Whisk the yogurt, salt, and garlic until frothy using a hand blender.
23. 23. Pour the yogurt into a serving bowl.
24. 24. Sprinkle the surface of the yogurt with rose paprika.
25. 25. Serve the remaining rice alongside.

Nutrition per serving

• kcal: 726
• Protein: 37 g · Fett/Fat: 26 g · Carbs: 82 g