Beef & Tomato Stuffed Peppers w/ Yogurt Sauce
Beef & Tomato Stuffed Peppers w/ Yogurt Sauce

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, beef & tomato stuffed peppers w/ yogurt sauce. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Beef & Tomato Stuffed Peppers w/ Yogurt Sauce is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Beef & Tomato Stuffed Peppers w/ Yogurt Sauce is something which I’ve loved my whole life. They’re nice and they look wonderful.

Beef is the culinary name for meat from cattle, particularly skeletal muscle. Humans have been eating beef since prehistoric times. Beef is a source of protein and nutrients.

To begin with this recipe, we must prepare a few components. You can have beef & tomato stuffed peppers w/ yogurt sauce using 16 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Beef & Tomato Stuffed Peppers w/ Yogurt Sauce:
  1. Make ready 2 green bell peppers; split vertically
  2. Prepare 10 vine ripe tomatoes; large dice
  3. Take 4 cloves garlic; slivered
  4. Take 1 yellow onion; large dice
  5. Prepare 1 stalk celery; large dice
  6. Make ready 1/4 lb spicy ground pork sausage
  7. Take 1/4 lb ground beef
  8. Prepare 1/2 C long grain rice
  9. Get 2 t herbes de provence
  10. Prepare 1/4 t crushed pepper flakes
  11. Get 1 T balsamic vinegar
  12. Take 1 oz merlot
  13. Take 1 pinch sugar
  14. Take 1/4 C grated parmigiano reggiano
  15. Make ready kosher salt & black pepper; as needed
  16. Take olive oil; as needed

It's What's For Dinner. ( Just tweeting encouragement at beef and promoting a level of self-love that more of us should aspire to. Beef, flesh of mature cattle, as distinguished from veal, the flesh of calves. The best beef is obtained from early maturing, special beef breeds. High-quality beef has firm, velvety, fine-grained lean, bright.

Steps to make Beef & Tomato Stuffed Peppers w/ Yogurt Sauce:
  1. Sauce; 1 C greek yogurt, 2 t dried lemon peel, 2 T honey.

Mix all ingredients together and stir.

  1. Preheat oven to 425°F
  2. 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.
  3. 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.
  4. 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.
  5. Lay celery and onions atop the meat. When first side of meat begins to brown, add crushed pepper flakes and stir.
  6. 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.
  7. Cook for 5 minutes or until tomatoes start breaking down. When the tomatoes tart to release their juices, add merlot. Simmer 10 minutes.
  8. Add sugar and balsamic vinegar. Taste and adjust seasoning with salt, pepper, vinegar, or sugar as desired. Simmer 2 minutes.
  9. 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.
  10. 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.
  11. Serve with plenty of yogurt sauce
  12. 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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