Stuffed Peppers In Tomato Sauce
|Sweet red pepper||1|
|Roll||1 (Day Old)|
|Garlic||2 Clove (10 gm)|
|Feta cheese||1⁄4 Pound|
|Canned tomatoes||15 Ounce (1 Can)|
|Ground meat||1 Pound (Mixed)|
|Dried rosemary||1⁄4 Teaspoon|
|Dried thyme||1⁄4 Teaspoon|
|Freshly ground white pepper||1 1⁄2 Pinch (Generous)|
|Peppermint sprig/Chervil / parsley||4 Small|
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.