Stuffed vegetables with yogurt sauce

For 4 people
  • 75 g long grain rice
  • salt, black pepper
  • 2 small onions
  • 2-3 Garlic cloves
  • 4 EL Oil (e.g. B. olive oil)
  • 250 g Ground beef
  • 5-7 EL dry white wine
  • 4 medium-sized Tomatoes
  • 4 small peppers
  • (e.g. Turkish yellow-green)
  • 1/4 l Vegetable stock (instant)
  • 1/2 Bund Parsley
  • 1-2 tablespoons (25 g) pine nuts
  • 300 g Whole milk yogurt
  • according to Cumin
75 minutes
easy
1.
Cover rice in 150 ml of boiling salted water approx Allow to soak for 20 minutes
2.
Peel and chop onions and garlic. Heat 1 tablespoon of oil. Fry the mince in it. Add onions and half of the garlic and sauté. Season with salt and pepper. Deglaze with wine and 5 tablespoons of water and stew for about 10 minutes. Add rice and stew for another 3 minutes.
3.
Clean and wash tomatoes and peppers. Cut off one lid at a time. Remove the pulp from the tomatoes, remove the pips from the peppers
4.
Fill the vegetables with the minced rice mixture and put the lid on. Place in a baking dish and drizzle with
5.
2 tablespoons of oil. Pour in the broth. Possibly. add the inside of the tomatoes. Braise in a hot oven (electric stove: 200 ° C / fan: 175 ° C / gas: level 3) for about 40 minutes
6.
Wash the parsley and chop finely. Roast pine nuts. Mix the yogurt, the rest of the garlic and 1 tablespoon of oil. Season with salt, pepper and possibly cumin. Sprinkle the vegetables with parsley and pine nuts. Add the sauce
7.
Drink: Mineral water
1 person approx:
  • 400 kcal
  • 1680 kJ
  • 20 g protein
  • 23 g fat
  • 24 g carbohydrates

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