Stuffed Peppers with Yogurt Sauce
A lifelong favorite and another staple from Bulgarian cuisine! It’s a great make ahead and meal prep option!
Ingredients
- 10 Bell peppers
- 2 lbs Ground beef You can use any ground meat you like
- 3 lbs Olive For sauté plus more to drizzle on peppers
- 2 cups Jasmine rice
- 1 Tomato shredded
- 2 tbs Tomato paste
- 2 Vine tomatoes Sliced for closing the peppers
- ½ cup Water For the rice mixture
- 2 cups Water To pour in the baking dish
- ¼ cup Parsley Chopped
- 1 large Carrot
- 1 medium Onion
- 2 tbs Salt
- Black pepper
Yogurt sauce
- 1 cup Whole milk yogurt
- 1 Egg Beaten
- 2 tbs Flour
- 1 cup Pan juice From peppers
- Salt To taste
- Pepper To taste
- 1 tbs Olive oil
- Parsley
Instructions
- Wash and de-seed peppers
- Chop onion and carrots and sauté in olive oil until softened. Add ground beef and crumble. Add rice, shredded tomato and tomato paste. Season with salt and pepper and add water
- Stuff 3/4 of peppers as you leave a bit of space for the rice to expand during cooking and enclose with a slice of tomato
- Pour 2 cups water in the baking dish, drizzle olive oil and season with salt
- Bake at 400 F for about 2 hours as you flip halfway
- To make the sauce add all the ingredients to a saucepan: mix and bring to boil then remove from heat
- Serve peppers with the sauce- don’t skip it as it brings this dish to another level. Enjoy!
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