Bell peppers with yogurt sauce

Ingredients for 2 servings:

• 250 g yogurt
• 0.3 bunch dill, finely chopped
• 1 dashes lemon juice
• salt and pepper
• 1 small onion(s)
• 1 bell pepper(s), red
• 1 small chili pepper(s), dried
• 2 peppercorns
• 1 pinch(s) of sugar
• n. B. water

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Paprika fire meets yogurt freshness

Mix the finely chopped dill with the yogurt and lemon juice. Season with salt and a pinch of pepper. Store in the refrigerator. Peel the onion and wash the bell pepper. Cut both into very fine strips. Heat a pan until very hot. First, add 1 tablespoon of water and immediately add the vegetable strips. This way, you don’t need any oil (practice makes perfect). Finely grind the chili pepper with 1-2 peppercorns, a little salt, and sugar, and add to the vegetables. You can add a little more water to remove any stuck-on bits from the bottom of the pan. Serve the whole thing on plates while still very hot and serve with the fresh yogurt sauce.