Rice and Beef Stuffed Peppers with Tangy Yogurt Sauce
Serves 615 mins prep45 mins cook
Speaking of childhood favorites or even lifelong favorites, this meal is on top of my list.
0 servings
What you need
Instructions
1. Preheat oven to 425 F; 2. Wash and de-seed peppers and set them aside; 3. Sauté onion and carrot in olive oil until softened; add garlic and ground beef, cook until no more pink; add rice, tomatoes, parsley and dill; season with salt and pepper; cook for a couple of minutes and then stuff the peppers using a small spoon; 4. Seal each pepper’s opening with flour; add them to a baking sheet and add 1 cup of water; drizzle olive oil and sprinkle some salt; turn half way and add 1 more cup of water; bake for a total of 40-45 minutes; 5. To make the sauce- whisk together egg yolks, yogurt, salt, flour and sauce from the peppers; transfer saucepan to a medium low heat and cook for a few minutes until it thickens; 6. Serve peppers with a generous amount of sauce, some dill and enjoy!View original recipe