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

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Hello Mom, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, beef & tomato stuffed peppers w/ yogurt sauce. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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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 get started with this recipe, we must first prepare a few components. You can cook beef & tomato stuffed peppers w/ yogurt sauce using 16 ingredients and 13 steps. Here is how you cook it.

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

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. Processed beef products include corned beef, beef jerky, and sausages.

This Is 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.
  2. Preheat oven to 425°F
  3. 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.
  4. 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.
  5. 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.
  6. Lay celery and onions atop the meat. When first side of meat begins to brown, add crushed pepper flakes and stir.
  7. 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.
  8. Cook for 5 minutes or until tomatoes start breaking down. When the tomatoes tart to release their juices, add merlot. Simmer 10 minutes.
  9. Add sugar and balsamic vinegar. Taste and adjust seasoning with salt, pepper, vinegar, or sugar as desired. Simmer 2 minutes.
  10. 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.
  11. 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.
  12. Serve with plenty of yogurt sauce
  13. 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,

Fresh, lean beef is rich in various vitamins and minerals, especially iron and zinc. Therefore, moderate intake of beef can be.

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