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

Before you jump to Beef & Tomato Stuffed Peppers w/ Yogurt Sauce recipe, you may want to read this short interesting healthy tips about Discover How to Elevate Your Mood with Food.

A lot of us have been trained to think that comfort foods are terrible and must be avoided. At times, if your comfort food is a high sugar food or some other junk food, this holds true. Soemtimes, comfort foods can be perfectly healthy and good for us to consume. There are several foods that, when you eat them, can boost your mood. If you are feeling a little bit down and in need of an emotional pick me up, try some of these.

Green tea is really great for your mood. You knew it had to be in here somewhere, right? Green tea is found to be rich in an amino acid known as L-theanine. Research has proved that this amino acid induces the production of brain waves. This will better your brain’s focus while also loosening up the rest of your body. You already knew that green tea helps you become better. Now you are well aware that it helps you to raise your moods as well!

As you can see, you don’t need to stuff your face with junk food when you wish to feel better! Try some of these suggestions instead.

We hope you got benefit from reading it, now let’s go back to beef & tomato stuffed peppers w/ yogurt sauce recipe. You can have beef & tomato stuffed peppers w/ yogurt sauce using 16 ingredients and 13 steps. Here is how you cook that.

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

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