Stuffed Peppers with Yogurt Sauce

Summary

Prep Time	20 mins
Cook Time	1 hr
Total Time	1 hr 20 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Heat a little olive oil in a small saucepan. Then fry the rice with the raisins and turmeric and deglaze with approx. 400 - 500 ml of water. Salt the rice and simmer on a low heat until it is done but still has a bite. The water should then have evaporated.
While the rice is cooking, fry the mince with the onion until crumbly and prepare the peppers: cut off a lid and scoop out.
When the rice is ready, mix about a third of it into the mince and season generously with the above-mentioned spices and the parsley, which has now been finely chopped (I always use my esge in a jiffy) (a lot helps a lot in this case!) And mix, then fill the peppers with it.
Place the peppers in an oven dish, pour the tomatoes that have been seasoned (see above) over them and place everything in the preheated oven at 180 ° for 45 minutes.
Meanwhile, stir the yoghurt plus salt and garlic with the blender until frothy and only when the yoghurt is in the serving bowl, cover the surface with rose paprika. Serve with the remaining rice.

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