Stuffed peppers with yogurt sauce

Ingredients for 2 servings:

• 4 bell peppers
• 500 g minced meat, mixed or beef
• 500 ml vegetable stock
• 2 tbsp tomato paste
• 200 ml tomato puree or pureed tomatoes
• 150 g natural yogurt
• 3 cloves garlic
• 1 slice(s) of toast or 1 small roll
• 1 small egg(s)
• e.g. olive oil
• possibly sauce thickener if required
• 2 pinches of allspice powder
• 3 tsp sweet paprika powder
• 1 tsp cayenne pepper
• 2 tsp marjoram
• 1 tsp oregano
• 2 tsp salt

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Wash the peppers, cut off the tops, remove the seeds, and set the peppers aside. Place the minced meat in a bowl, soak the bread briefly in water and squeeze out the excess liquid. Mix with the spices, egg, and two crushed garlic cloves and knead well. Fill the peppers with the minced meat mixture. Heat the olive oil in a deep cast iron pan or saucepan. Brown the stuffed peppers on all sides. Briefly brown the tomato paste and add the broth. Cover and simmer for 20-30 minutes over medium heat. Then add the tomato puree, thickening with a sauce thickener if necessary. Blend the yogurt with a crushed garlic clove using a hand blender until frothy. Serve with rice.