Stuffed capsicum with mint yoghurt
Discover the delicious stuffed capsicum with mint yoghurt recipe! This vibrant dish features red pepper filled with a savory blend of pine nuts, aromatic spices, and basmati rice, all cooked in vegetable broth. Topped with a refreshing mint yoghurt made from Greek yogurt, spearmint, and a hint of lemon, this recipe is perfect for any meal. Try it today for a flavorful and wholesome experience!
- 27 Apr 2024
- Cook time 60 min
- Prep time 15 min
- 6 Servings
- 16 Ingredients
Stuffed capsicum with mint yoghurt is a delightful and aromatic dish that combines savory flavors with a refreshing twist. The fusion of basmati rice, assorted spices, and pine nuts within tender red bell peppers creates an appetizing and nutritious meal. Paired with a creamy mint yoghurt, this recipe offers a perfect balance of tastes and textures, making it an ideal choice for a healthy and satisfying meal.
Ingredients:
Instructions:
- Preheat your oven to 180°C (350°F).
- Cut the red pepper in half lengthwise and remove the seeds and membranes. Set aside.
- In a dry pan over medium heat, toast the pine nuts until they are golden brown, stirring frequently. Be careful not to burn them. Once toasted, remove from heat and set aside.
- In a large pan, melt the butter over medium heat.
- Add the finely chopped onion and sauté until it becomes translucent.
- Add the minced garlic and continue to sauté for another 1-2 minutes until fragrant.
- Stir in the dried coriander, ground cumin, and turmeric powder. Cook for another minute to allow the spices to release their aroma.
- Add the basmati rice to the pan, stirring well to coat the rice with the spices.
- Pour in the vegetable broth, bring to a boil, then reduce the heat to low. Cover and let it simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
- Once the rice is cooked, remove from heat and fluff with a fork.
- Stir in the toasted pine nuts and chopped fresh parsley. Season with salt and pepper to taste.
- Spoon the rice mixture into the red pepper halves, packing it tightly.
- Place the stuffed red pepper halves in a baking dish and cover with foil.
- Bake in the preheated oven for about 30-35 minutes, or until the peppers are tender.
- In a bowl, combine the chopped spearmint, Greek yogurt, lemon juice, and a dash of salt. Mix well until smooth.
7. Serve:
- Once the stuffed peppers are done baking, remove them from the oven.
- Serve each stuffed capsicum with a generous dollop of mint yoghurt on top or on the side.
Tips:
- Consider roasting the red peppers slightly before stuffing them to enhance their sweetness and soften the skin.
- Toast the pine nuts lightly in a dry pan before adding them to the stuffing mixture to enhance their natural flavor and crunch.
- Ensure the basmati rice is cooked al dente before mixing it with the other stuffing ingredients to prevent it from becoming mushy during baking.
- When preparing the mint yoghurt, let it sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
- Garnish the dish with a sprinkle of fresh parsley or a drizzle of olive oil for added aesthetics and flavor.
Stuffed capsicum with mint yoghurt is not only a visually appealing dish but also a gastronomic delight that promises a burst of flavors and nutrition. By following the provided tips and paying attention to the ingredients, you can create a meal that's both delicious and wholesome. Whether served as a main course or a side dish, this recipe is sure to impress family and friends alike with its aromatic stuffing and creamy, minty yoghurt sauce.
| Nutrition Facts | |
|---|---|
| Serving Size | 260 grams |
| Energy | |
| Calories 230kcal | 9% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 20g | 6% |
| Fiber 2.08g | 5% |
| Sugar 5g | 5% |
| Fat | |
| Fat 14g | 16% |
| Saturated 2.87g | 10% |
| Cholesterol 11mg | - |
| Vitamins | |
| Vitamin A 70ug | 8% |
| Choline 22mg | 4% |
| Vitamin B1 0.20mg | 17% |
| Vitamin B2 0.24mg | 18% |
| Vitamin B3 1.81mg | 11% |
| Vitamin B6 0.18mg | 11% |
| Vitamin B9 50ug | 12% |
| Vitamin B12 0.30ug | 12% |
| Vitamin C 36mg | 42% |
| Vitamin E 1.59mg | 11% |
| Vitamin K 88ug | 70% |
| Minerals | |
| Calcium, Ca 100mg | 8% |
| Copper, Cu 0.30mg | 0% |
| Iron, Fe 3.70mg | 34% |
| Magnesium, Mg 70mg | 17% |
| Phosphorus, P 180mg | 15% |
| Potassium, K 440mg | 13% |
| Selenium, Se 7ug | 13% |
| Sodium, Na 430mg | 29% |
| Zinc, Zn 1.60mg | 15% |
| Water | |
| Water 210g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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