2013-07-29

Stuffed vegetables with mint yoghurt sauce

Stuffed vegetables with mint yoghurt sauce
Author:
Category
Second courses
Ingredients
  • 3 medium sweet peppers
  • 3 large tomatoes
  • 3 small zucchini
  • 2-3 small eggplants
  • 400 g minced meat (beef, lamb or mixed)
  • 1/2 cup rice
  • 1 large onion
  • 3 garlic cloves
  • Medium bunch of parsley
  • Medium bunch of basil
  • Extra virgin olive oil
  • 500 ml natural thick yogurt
  • Medium bunch of mint
  • Salt
This is a real summer hit. You can stuff several types of vegetables, or you can choose one. In any case, it will be very tasty. And be sure to try making mint sauce - you get a good alternative to the usual sour cream.

Recipe for Stuffed Vegetables with Mint Yogurt Sauce


1

Cut off the tops of peppers, tomatoes, zucchini and eggplant with a carving knife to make “lids”. Clean the peppers. From tomatoes, zucchini and eggplant, take out part of the pulp with a teaspoon, cut it into pieces. Rinse the rice in and soak in water for 30 minutes.

2

Peel and chop the onion and garlic. Heat oil in a skillet and saute onion and garlic, stirring occasionally, until golden brown, 5 minutes.

3

Add vegetable pulp and minced meat, fry, stirring, 3 minutes. Remove from fire.

4

Finely chop the greens with scissors, add to the minced meat along with rice, salt and pepper.

5

Fill the prepared vegetables with minced meat to 3/4 of the volume. Preheat oven to 180°C. Put vegetables tightly in a saucepan (2 l), cover with “lids”. Pour in 2/3 cup hot water. Bake 1 hour.

6

Finely chop the mint and mix with yogurt, salt. Serve with vegetables.

  • Main courses

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