Olive Oil Stuffed Green Peppers with Rice and Mint

What you need

• 8 small green peppers, long and thin-skinned, about 600 g
• 100 g (1/2 cup) short-grain rice
• 1 onion, finely chopped
• 4 tbsp olive oil, for the filling
• 2 tbsp tomato paste, 1 tbsp for the filling, 1 tbsp for the sauce
• 1 ripe tomato, grated, skin discarded
• 1/2 bunch flat-leaf parsley, finely chopped
• 1 tsp dried mint
• 1 1/2 tsp salt, 1 tsp for the filling, 1/2 tsp for the sauce
• 1/2 tsp black pepper, freshly ground
• 2 tbsp olive oil, for the sauce
• 400 ml (1 3/4 cups) hot water
• 150 g (2/3 cup) plain yogurt, for serving

Method

Restated from the original video

1. 1

   Rinse the rice in several changes of water until the water runs clear. Drain well.

2. 2

   Slice the stem end off each pepper and keep the tops as lids. Scoop out the seeds, then prick each pepper a few times with the tip of a fork.

3. 3

   Cook the onion in 4 tbsp olive oil over medium heat until translucent, 6-8 min. Stir in 1 tbsp of the tomato paste and cook 1 min.

4. 4

   Remove from the heat. Mix in the rice, tomato, parsley, mint, 1 tsp salt and the pepper.

5. 5

   Fill each pepper about two-thirds full, since the rice will swell. Cap with the reserved tops.

6. 6

   Stand the peppers upright and close together in a deep ovenproof pot or baking dish.

7. 7

   Heat the oven to 200 °C (400 °F).

8. 8

   Stir the remaining tomato paste, 2 tbsp olive oil and 1/2 tsp salt into the hot water. Pour around the peppers so the liquid reaches at least halfway up.

9. 9

   Cover tightly with a lid or foil and bake 45 min.

10. 10

    Spoon some sauce over the peppers, uncover and bake 10-15 min more, until the rice is tender and the peppers are browned in spots.

11. 11

    Rest 10 min. Serve warm or at room temperature with the yogurt.

Imported from geheimtipptuerkei.de. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.