Stuffed Bell Peppers with Mint Yogurt Sauce (Mediterranean Style)

This recipe is inspired by Giada De Laurentiis’s Stuffed Peppers with Basil dressing.

I have used most of the ingredients, except few changes.

Ingredients:
For Stuffing
2 large bell peppers (vertically cut in half and cleaned)
1 can of Garbanzo beans (drained and washed)
1/2 can whole San Marzano tomatoes & it’s sauce (crushed)
1 tablespoon of olive oil
2 spring onions (chopped)
1 Persian cucumber (chopped)
1 medium carrot (peeled and chopped)
2 cloves of garlic (minced)
1 sprint of cilantro leaves (chopped)
1/2 cup of feta cheese (crumbled)
1/4 cup of pitted olives (sliced)
1/8 cup of raw Quinoa
1/2 cup of vegetable stock
2 teaspoons of cumin powder
1 teaspoon of cayenne pepper
1 teaspoon of coriander powder
Salt and pepper

Mint Yogurt Sauce:
2 tablespoons of sour cream
4-5 sprints of mint steams
3 tablespoons of yogurt
1/2 teaspoons of cumin powder
Salt and Pepper to taste

Method:
1. Sauté spring onions, carrots, garlic, and cucumber in olive oil.

2. Add salt, pepper, 1 teaspoon cumin powder, cayenne pepper, coriander powder. Sweat all.

3. Add garbanzo beans, crushed tomatoes, cilantro leaves (optional).

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4. Meanwhile in a separate pan boil vegetable stock, 1 teaspoon of cumin powder, salt and pepper. Now add quinoa. Cover and cook it. Strain the liquid.

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5. Add olives, quinoa, and feta cheese in the cool garbanzo bean stuffing mixture.

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6. In a bottom of a baking dish add 1/4 cup of water and the remaining strained quinoa liquid.

7. Stuff the mixture into the peppers.

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8. Spray little olive oil on the peppers. Bake it at 400 for 35-40 minutes.

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9. Add mozzarella cheese and bake it again for 5-10 minutes until the cheese melts.

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10. Blend mint, yogurt, and sour cream with cumin, salt,

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11. Serve

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2 thoughts on “Stuffed Bell Peppers with Mint Yogurt Sauce (Mediterranean Style)

    • No I haven’t tried paneer stuffed in bell peppers. That is a great idea indeed. I will surely try it soon. Thanks for sharing.

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