Beef & Tomato Stuffed Peppers w/ Yogurt Sauce

A different approach to stuffed peppers

  1. 2 green bell peppers split vertically
  2. 10 vine ripe tomatoes large dice
  3. 4 cloves garlic slivered
  4. 1 yellow onion large dice
  5. 1 stalk celery large dice
  6. 1/4 lb spicy ground pork sausage
  7. 1/4 lb ground beef
  8. 1/2 C long grain rice
  9. 2 t herbes de provence
  10. 1/4 t crushed pepper flakes
  11. 1 T balsamic vinegar
  12. 1 oz merlot
  13. 1 pinch sugar
  14. 1/4 C grated parmigiano reggiano
  15. kosher salt amp black pepper as needed
  16. olive oil as needed
  1. Sauce 1 C greek yogurt 2 t dried lemon peel 2 T honey Mix all ingredients together and stir
  2. Preheat oven to 425°F
  3. Remove seeds and core of bell peppers with your hands Toss with olive oil Add a pinch of salt and pepper Par roast peppers for 20 minutes Lower oven to 375° after removing par roasted peppers from the oven
  4. Combine rice with 1 C water and a pinch of salt Bring to a boil Cover Reduce to a simmer for 15 minutes Remove from heat but do not uncover for atleast 5 minutes
  5. Heat a large saute pan over high heat Mix ground beef and ground pork together Season mixture with salt pepper half the herbes de provence Brown beef in pan
  6. Lay celery and onions atop the meat When first side of meat begins to brown add crushed pepper flakes and stir
  7. When meat is nearly completely browned add tomaties garlic and a drizzle of olive oil Stir Add the remaining herbs herbs de provence with a pinch of salt and pepper
  8. Cook for 5 minutes or until tomatoes start breaking down When the tomatoes tart to release their juices add merlot Simmer 10 minutes
  9. Add sugar and balsamic vinegar Taste and adjust seasoning with salt pepper vinegar or sugar as desired Simmer 2 minutes
  10. Place rice in a large mixing bowl When cool enough to handle add beef mixture little by little until you achieve your own desired ratio of beef to rice
  11. Stuff each bell pepper and top with cheese Place on lower rack in oven Bake for approximately 15 minutes for a crisp pepper or 25-30 minutes for a softer pepper
  12. Serve with plenty of yogurt sauce
  13. Variations Marinara tomato puree or sauce tarragon fennel fennel seeds celery seed worchestershire shallots habanero paprika Italian seasoning roasted and diced bell peppers or tomatoes roasted garlic smoked or roasted chiles cream cheese goat cheese lime spinach zucchini romano gruyere parmesean olives mushrooms

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