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Stuffed Peppers In Tomato Sauce

Ingredients
  Yellow pepper 1
  Sweet red pepper 1
  Roll 1 (Day Old)
  Garlic 2 Clove (10 gm)
  Feta cheese 1⁄4 Pound
  Onions 2
  Canned tomatoes 15 Ounce (1 Can)
  Ground meat 1 Pound (Mixed)
  Eggs 2
  Dried rosemary 1⁄4 Teaspoon
  Dried thyme 1⁄4 Teaspoon
  Salt 1 Teaspoon
  Freshly ground white pepper 1 1⁄2 Pinch (Generous)
  Oil 3 Tablespoon
  Yogurt 4 Tablespoon
  Peppermint sprig/Chervil / parsley 4 Small
Directions

Halve the peppers lengthwise and remove the white membrane and seeds.
Wash and drain.
Soak the roll in cold water.
Peel and chop the garlic.
Dice the feta and the peeled onions.
Press the tomatoes with their juice through a sieve.
In a bowl mix the ground meat with the squeezed roll, garlic, eggs, rosemary, thyme, salt and pepper.
Season further to taste.
Gently mix the feta with the meat mixture and spoon into the pepper halves.
Heat the oil in a large shallow saucepan and saute the onion until pale yellow.
Add the tomato, set the pepper halves in the heated sauce, cover and braise 25 minutes.
Allow the peppers to cool in the tomato sauce, pour the yogurt over them.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Braising
Ingredient: 
Vegetable

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