Stuffed peppers with yogurt sauce

Ingredients for 4 servings:

• olive oil
• 250 g rice
• 100 g raisins
• 500 g minced beef
• 1 large onion(s)
• 5 bell peppers
• 2 packs of tomatoes, pureed
• 2 bunches of parsley
• 1 cup of Turkish yogurt
• 2 garlic cloves
• e.g. Paprika powder, hot
• e.g. salt and pepper
• e.g. turmeric
• e.g. cumin
• n. B. Allspice
• n. B. Paprika powder, sweet
• e.g. cinnamon

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

alla Turca

Heat a little olive oil in a small saucepan. Then fry the rice with the raisins and turmeric and deglaze with about 400-500 ml of water. Season the rice with salt and simmer over low heat until tender but still firm. The water should then have evaporated. While the rice is cooking, fry the minced meat with the onion until crumbly. While the rice is cooking, prepare the peppers: cut off one lid and hollow out the insides. Place the passata in a bowl and season to taste with the spices listed. When the rice is ready, mix about a third of it into the minced meat. Season generously with the spices listed above and the finely chopped parsley (I always use my ESGE for this in a flash) (more is better in this case!) and mix well, then stuff the peppers with them. Place the peppers in an ovenproof dish, pour over the previously seasoned (see above) passata, and bake in a preheated oven at 180°C (convection oven) for 45 minutes. Meanwhile, blend the yogurt, salt, and garlic with a hand blender until fluffy. Once the yogurt is in the serving bowl, cover the surface with paprika. Serve with the remaining rice.