Stuffed vegetables with yoghurt sauce
easy
75 mins
75 mins
Ingredients
- 75 g Long grain rice
- 7-10 Tbsp salt, black pepper
- 2 small onions
- 2-3 Garlic cloves
- 4 TABLESPOONS Oil (e.g. olive oil)
- 250 g Minced beef
- 5-7 TABLESPOONS dry white wine
- 4 medium-sized tomatoes
- 4 small peppers
- 7-10 Tbsp (e.g. Turkish yellow-green)
- 1/4 l Vegetable broth (instant)
- 1/2 bunch Parsley
- 1-2 tablespoons (25 g) Pine nuts
- 300 g Whole milk yoghurt
- 7-10 Tbsp mixed cumin
Directions
- 1
Cover the rice and let it swell for about 20 minutes in 150 ml boiling salted water
- 2
Peel and chop the onions and garlic. Heat 1 tablespoon of oil. Fry the minced meat in it. Add onions and half of the garlic and fry. Season with salt and pepper. Deglaze with wine and 5 tablespoons of water and braise for about 10 minutes. Add rice and braise for another 3 minutes
- 3
Clean and wash the tomatoes and peppers. Cut off one lid each. Remove the flesh of the tomatoes, remove the seeds from the peppers
- 4
Fill the vegetables with the minced-rice mixture and put the lids on top. Put them into a casserole dish and fill with
- 5
Sprinkle 2 tablespoons of oil. Pour on the stock. If necessary add the tomato inside. Braise in the hot oven (electric cooker: 200 °C/ circulating air: 175 °C / gas: level 3) for approx. 40 minutes
- 6
Wash and finely chop the parsley. Roast the pine nuts. Mix yoghurt, rest of garlic and 1 tbsp. oil. Season to taste with salt, pepper and possibly cumin. Sprinkle vegetables with parsley and pine nuts. Add sauce
- 7
Drink: mineral water
Nutrition Facts
400 kcal
24 g
23 g
20 g
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