Stuffed vegetables with minced meat and yoghurt sauce

Name: Stuffed vegetables with minced meat and yoghurt sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 100 g Long grain rice; 7-10 Tbsp Salt; 2 Onions; 4-5 Garlic cloves; 300 g mixed minced meat; 6 TABLESPOONS Olive oil; 7-10 Tbsp freshly ground black pepper; 200 ml dry white wine; 750 g Vegetables for stuffing (e.g. 4 medium-sized tomatoes, 4 small green peppers, 2 longish Turkish peppers, 4 small courgettes); 3/8 l Vegetable broth (instant); 1/2 bunch Parsley; 25 g Pine nuts; 500 g Whole milk yoghurt; 7-10 Tbsp ground cumin; 7-10 Tbsp Parsley

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

100 g Long grain rice
7-10 Tbsp Salt
2 Onions
4-5 Garlic cloves
300 g mixed minced meat
6 TABLESPOONS Olive oil
7-10 Tbsp freshly ground black pepper
200 ml dry white wine
750 g Vegetables for stuffing (e.g. 4 medium-sized tomatoes, 4 small green peppers, 2 longish Turkish peppers, 4 small courgettes)
3/8 l Vegetable broth (instant)
1/2 bunch Parsley
25 g Pine nuts
500 g Whole milk yoghurt
7-10 Tbsp ground cumin
7-10 Tbsp Parsley

Directions

1
Put the rice in plenty of boiling salted water, cover and let it swell at low heat for 15 minutes. Meanwhile peel onions and garlic and dice finely. Heat two tablespoons of olive oil in a frying pan, fry the minced meat in it over medium heat while turning. Add onions and half of the garlic and fry briefly. Season with salt and pepper and deglaze with wine and 1/8 litre water. Leave to braise for twelve minutes without lid, add rice and braise for another three minutes.
2
Wash the tomatoes and cut off one lid each. Seed the tomatoes with a teaspoon. Cut off the lid of the green peppers. Clean and wash the peppers. Cut off 1/3 of the Turkish peppers lengthwise. Clean and wash both parts. Wash the zucchini, cut off 1/3 lengthwise and hollow out the bottom 2/3 of the zucchini. Fill the vegetables with the minced rice mixture, place the appropriate lid on each and place in an ovenproof dish. Drizzle with two tablespoons of olive oil. Heat up the stock and put it into the dish as well. Braise the filled vegetables in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 40 minutes.
3
Wash the zucchini, cut off 1/3 lengthwise and hollow out the bottom 2/3 of the zucchini. Fill the vegetables with the minced rice mixture, place the appropriate lid on each and place in an ovenproof dish. Drizzle with two tablespoons of olive oil. Heat up the stock and put it into the dish as well. Braise the filled vegetables in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 40 minutes. Meanwhile wash parsley, dab dry and chop finely. Roast pine nuts in a pan without fat while turning. Mix yoghurt, remaining garlic and remaining olive oil. Season to taste with salt, cumin and pepper. Serve stuffed vegetables sprinkled with parsley and pine nuts. Add the yoghurt sauce garnished with parsley as you like and serve it extra
4
Meanwhile wash parsley, dab dry and chop finely. Roast pine nuts in a pan without fat while turning. Mix yoghurt, remaining garlic and remaining olive oil. Season to taste with salt, cumin and pepper. Serve stuffed vegetables sprinkled with parsley and pine nuts. Add the yoghurt sauce garnished with parsley as you like and serve it extra