Hi, I am Laura. Today, I’m gonna show you how to make beef & tomato stuffed peppers w/ yogurt sauce recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Beef & Tomato Stuffed Peppers w/ Yogurt Sauce Recipe
Beef & Tomato Stuffed Peppers w/ Yogurt Sauce is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Beef & Tomato Stuffed Peppers w/ Yogurt Sauce is something which I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can have beef & tomato stuffed peppers w/ yogurt sauce using 16 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Beef & Tomato Stuffed Peppers w/ Yogurt Sauce:
- Make ready 2 green bell peppers; split vertically
- Make ready 10 vine ripe tomatoes; large dice
- Make ready 4 cloves garlic; slivered
- Take 1 yellow onion; large dice
- Get 1 stalk celery; large dice
- Get 1/4 lb spicy ground sausage
- Make ready 1/4 lb ground beef
- Get 1/2 C long grain rice
- Get 2 t herbes de provence
- Take 1/4 t crushed pepper flakes
- Prepare 1 T balsamic vinegar
- Get 1 oz merlot
- Prepare 1 pinch sugar
- Take 1/4 C grated parmigiano reggiano
- Prepare kosher salt & black pepper; as needed
- Take olive oil; as needed
Instructions to make Beef & Tomato Stuffed Peppers w/ Yogurt Sauce:
- Sauce; 1 C greek yogurt, 2 t dried lemon peel, 2 T honey. - - Mix all ingredients together and stir.
- Preheat oven to 425°F
- Remove seeds and core of bell peppers with your hands. Toss with olive oil. Add a pinch of salt and pepper. Par roast peppers for 20 minutes. Lower oven to 375° after removing par roasted peppers from the oven.
- Combine rice with 1 C water and a pinch of salt. Bring to a boil. Cover. Reduce to a simmer for 15 minutes. Remove from heat but do not uncover for atleast 5 minutes.
- Heat a large saute pan over high heat. Mix ground beef and ground together. Season mixture with salt, pepper, half the herbes de provence. Brown beef in pan.
- Lay celery and onions atop the meat. When first side of meat begins to brown, add crushed pepper flakes and stir.
- When meat is nearly completely browned add tomaties, garlic, and a drizzle of olive oil. Stir. Add the remaining herbs herbs de provence with a pinch of salt and pepper.
- Cook for 5 minutes or until tomatoes start breaking down. When the tomatoes tart to release their juices, add merlot. Simmer 10 minutes.
- Add sugar and balsamic vinegar. Taste and adjust seasoning with salt, pepper, vinegar, or sugar as desired. Simmer 2 minutes.
- Place rice in a large mixing bowl. When cool enough to handle add beef mixture little by little until you achieve your own desired ratio of beef to rice.
- Stuff each bell pepper and top with cheese. Place on lower rack in oven. Bake for approximately 15 minutes for a crisp pepper or 25-30 minutes for a softer pepper.
- Serve with plenty of yogurt sauce
- Variations; Marinara, tomato puree or sauce, tarragon, fennel, fennel seeds, celery seed, worchestershire, shallots, habanero, paprika, Italian seasoning, roasted and diced bell peppers or tomatoes, roasted garlic, smoked or roasted chiles, cream cheese, goat cheese, lime, spinach, zucchini, romano, gruyere, parmesean, olives, mushrooms,
So that’s going to wrap this up for this special dish beef & tomato stuffed peppers w/ yogurt sauce recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!
