Stuffed sweet peppers with yoghurt and mint dip

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Bring 350 ml water, 1 teaspoon salt and 1 tablespoon oil to the boil in a saucepan. Turn off the stove, add the couscous to the water and let it swell for 3-4 minutes while stirring (with a fork). Pour into a bowl and allow to cool

2. 2

   Cut off the top quarter of the pointed peppers lengthwise. Remove the seeds from the peppers. Wash the peppers and drain well. Finely dice the cut off paprika quarters. Clean and wash spring onions and cut into fine rings

3. 3

   Heat 1 1/2 tablespoons of olive oil in a frying pan and sauté the diced peppers for 1-2 minutes. Add spring onions, cumin and cinnamon and steam for about 1 minute. Season with salt and pepper. Let cool off

4. 4

   Put the couscous, minced meat and half of the paprika-leek-onion mixture in a bowl. Add some salt and cayenne pepper and knead with the dough hooks of the hand mixer. Fill the couscous mince mixture into the peppers and press lightly. Pour the rest of the paprika-leeking-onion mixture into 1 or 2 wide ovenproof dishes. Place the stuffed peppers on top. Heat the stock and pour over the peppers and into the moulds. Close the moulds with aluminium foil

5. 5

   Braise in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 1-1 1/4 hours. Remove aluminium foil after 30-40 minutes

6. 6

   Peel and finely chop the garlic. Wash the mint, shake dry and cut the leaves into fine strips. Mix yoghurt, garlic, lemon juice, 1/2 tbsp. olive oil and mint, except for a little for sprinkling. Season to taste with salt and pepper. Arrange the dip in a small bowl, sprinkle with mint and garnish and serve with the stuffed sweet peppers

7. 7

   Waiting time approx. 10 minutes

Nutrition Facts

KCAL
670 kcal

CARBS
66 g

FATS
30 g

PROTEINS
27 g