Step-by-Step Guide to Prepare Favorite Beef & Tomato Stuffed Peppers w/ Yogurt Sauce
Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Recipe of Speedy Beef & Tomato Stuffed Peppers w/ Yogurt Sauce. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Beef & Tomato Stuffed Peppers w/ Yogurt Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Beef & Tomato Stuffed Peppers w/ Yogurt Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Beef & Tomato Stuffed Peppers w/ Yogurt Sauce is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Beef & Tomato Stuffed Peppers w/ Yogurt Sauce estimated approx 45 mins.
To get started with this particular recipe, we must first prepare a few components. You can have Beef & Tomato Stuffed Peppers w/ Yogurt Sauce using 16 ingredients and 13 steps. Here is how you cook that.
A different approach to stuffed peppers
Ingredients and spices that need to be Make ready to make Beef & Tomato Stuffed Peppers w/ Yogurt Sauce:
- 2 green bell peppers; split vertically
- 10 vine ripe tomatoes; large dice
- 4 cloves garlic; slivered
- 1 yellow onion; large dice
- 1 stalk celery; large dice
- 1/4 lb spicy ground pork sausage
- 1/4 lb ground beef
- 1/2 C long grain rice
- 2 t herbes de provence
- 1/4 t crushed pepper flakes
- 1 T balsamic vinegar
- 1 oz merlot
- 1 pinch sugar
- 1/4 C grated parmigiano reggiano
- kosher salt & black pepper; as needed
- olive oil; as needed
Steps to make Beef & Tomato Stuffed Peppers w/ Yogurt Sauce
- Sauce; 1 C greek yogurt, 2 t dried lemon peel, 2 T honey.
Mix all ingredients together and stir. - Preheat oven to 425°F
- Remove seeds and core of bell peppers with your hands. Toss with olive oil. Add a pinch of salt and pepper. Par roast peppers for 20 minutes. Lower oven to 375° after removing par roasted peppers from the oven.
- Combine rice with 1 C water and a pinch of salt. Bring to a boil. Cover. Reduce to a simmer for 15 minutes. Remove from heat but do not uncover for atleast 5 minutes.
- Heat a large saute pan over high heat. Mix ground beef and ground pork together. Season mixture with salt, pepper, half the herbes de provence. Brown beef in pan.
- Lay celery and onions atop the meat. When first side of meat begins to brown, add crushed pepper flakes and stir.
- When meat is nearly completely browned add tomaties, garlic, and a drizzle of olive oil. Stir. Add the remaining herbs herbs de provence with a pinch of salt and pepper.
- Cook for 5 minutes or until tomatoes start breaking down. When the tomatoes tart to release their juices, add merlot. Simmer 10 minutes.
- Add sugar and balsamic vinegar. Taste and adjust seasoning with salt, pepper, vinegar, or sugar as desired. Simmer 2 minutes.
- Place rice in a large mixing bowl. When cool enough to handle add beef mixture little by little until you achieve your own desired ratio of beef to rice.
- Stuff each bell pepper and top with cheese. Place on lower rack in oven. Bake for approximately 15 minutes for a crisp pepper or 25-30 minutes for a softer pepper.
- Serve with plenty of yogurt sauce
- Variations; Marinara, tomato puree or sauce, tarragon, fennel, fennel seeds, celery seed, worchestershire, shallots, habanero, paprika, Italian seasoning, roasted and diced bell peppers or tomatoes, roasted garlic, smoked or roasted chiles, cream cheese, goat cheese, lime, spinach, zucchini, romano, gruyere, parmesean, olives, mushrooms,
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