Stuffed vegetables with yogurt sauce
- 75 g long grain rice
- salt, black pepper
- 2 span> small onions
- 2-3 Garlic cloves
- 4 EL Oil (e.g. B. olive oil)
- 250 g span> Ground beef
- 5-7 EL dry white wine
- 4 medium-sized Tomatoes
- 4 span> small peppers
- (e.g. Turkish yellow-green)
- 1/4 l Vegetable stock (instant)
- 1/2 span> Bund Parsley
- 1-2 tablespoons (25 g) pine nuts li>
- 300 g Whole milk yogurt
- according to Cumin
75 minutes
- 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
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