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Vegetarian stuffed peppers with a garlic yogurt sauce

Time
40 minutes
Servings
4

Looking for budget-friendly recipes? These stuffed capsicums are filled with seasoned rice. You can be creative with the rice stuffing, add leftovers veggies or other delicious herbs and spices that you have in your pantry. Leave behind the pine nuts if you want to save money. Add peas and or corn for extra vegetables. 

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Ingredients
  • 300 g (basmati) rice
  • Olive oil for frying
  • 1 onion, chopped
  • 1 clove of garlic, minced
  • 1 tsp cumin powder
  • 1 tsp cinnamon
  • 50 g pine nuts
  • 1 zucchini, diced
  • ½ can of diced tomatoes
  • 50 g raisins
  • 4 capsicums (red and yellow or orange)
Dressing ingredients
  • 6 tbsp Greek yogurt
  • ½ clove of garlic, minced
  • 15 g parsley, finely chopped
Contributor
Veggies first
Veggies First
Preparation
  • Preheat the oven to 180 degrees.
  • Cook the rice according to the instructions on the package.
  • Heat the olive oil and fry the onion and garlic. Add the cumin powder, cinnamon powder, and the pine nuts. Fry for about 3 minutes until the spice aromas have been released.
  • Mix the onion and garlic with the rice.
  • Fry the zucchini for 5 minutes al dente, add the diced tomatoes and raisins, simmer for a few minutes, then add the rice mixture. Mix well and remove from heat.
  • Cut the tops off the capsicums, fill with the rice mixture and place the tops back on. Put the capsicums in the oven and bake for about 20-30 minutes until soft.
  • Meanwhile, make the yogurt into a sauce with the garlic and parsley. Season with salt and pepper.
  • Serve the capsicums with the garlic yogurt sauce.
Contributor
Veggies first
Veggies First