Beef kofta stuffed peppers & garlic yogurt
Stuffed vegetables are something people consume with consistent enthusiasm in Turkey. Peppers are the ideal shape for stuffing and provide a beautiful sweetness to offset the filling, but aubergine or courgettes also work well.
- CourseMain meal
- Prepare30 mins
- Cook1 hr 30 mins
- Total time2 hrs
- 250g Essential 20% Fat British Beef Mince
- 2 clove/s garlic, crushed
- 1 onion, grated
- 2 Essential Tomatoes, grated
- 70g basmati rice, rinsed
- 1 tbsp Cooks’ Ingredients Pul Biber
- 25 pack flat-leaf parsley, leaves finely chopped
- 1 tbsp sea salt flakes
- 8 Romano peppers
- 2 tbsp tomato purée
- 2 tbsp Essential Olive Oil
- Salad leaves, to serve
- 150g thick Greek yogurt
- 1 clove/s garlic, crushed
Put the beef mince in a mixing bowl and add the garlic, onion, tomatoes, rice, pul biber and parsley. Season with the sea salt and a little black pepper. Mix until well combined, then set aside.
Preheat the oven to 190ºC, gas mark 5. Slice 1cm tops off the peppers and deseed as best you can with a teaspoon. Stuff with the beef mixture, leaving a gap at the top as the filling will swell in the oven. Put in a large roasting tin and put the tops on the peppers. Mix the tomato purée into 200ml water and pour into the tin. Drizzle the oil over the peppers. Cover with a sheet of baking parchment, followed by a sheet of foil. Bake for 1 hour.
Remove the baking parchment and foil; bake for a further 30 minutes until bubbling, cooked through and there is no pink meat left. Meanwhile, put the yogurt in a bowl and mix through the garlic with a pinch of salt. Serve the stuffed peppers with some of the roasting tin juices, the garlic yogurt and salad leaves.
Typical values per serving when made using specific products in recipe