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Recipe for: Stuffed Peppers with Rice and Vegetables. Drizzled with the Most Delicious White Sauce. My Favorite Dish!
Necessary products:
4 red and 4 green peppers, washed and deseeded
For the stuffing:
250 g of rice, washed with cold water
200 g of mushrooms, finely chopped
1 zucchini, finely chopped
2 carrots, finely chopped
1 onion, finely chopped
3 cloves of garlic, finely chopped
Half a bunch of parsley, finely chopped
Half a bunch of celery, finely chopped
Salt
Pepper
Oil
For the sauce:
400 g of yogurt
2 egg yolks
1 tablespoon of flour
Method of preparation:
Preparation of the filling:
Heat the oil in a pan.
Add the onion and carrots and fry for 1-2 minutes.
Add the courgettes and cook for another 2-3 minutes.
Add the mushrooms and cook until soft.
Add the rice and stir.
Pour 500 ml. water, season with salt and pepper.
Simmer on low heat until the rice absorbs all the water.
Add the garlic, parsley and celery. Stir and let cool.
Preparing the peppers:
Split the peppers at the bottom end of the hicks.
Arrange them in a tray.
Fill them with the stuffing.
Add water to the bottom of the pan (about a finger).
Salt the peppers and add oil.
Baking:
Bake in a preheated oven at 200 degrees, without a fan, in the lower part of the oven, for about 40-50 minutes.
Preparation of the sauce:
In a saucepan, mix the yogurt, egg yolks, flour and a little salt.
Heat over low heat and stir until the yogurt is warm.
Gradually add the pepper sauce.
Allow to bubble, then pour over the peppers.
Serving:
Serve the hot peppers drizzled with the sauce.
Enjoy your meal!