Stuffed Peppers with Yogurt Sauce Recipe

Name: Stuffed Peppers with Yogurt Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 red, green, yellow, or purple bell peppers; 1 teaspoon cumin seeds; 1 teaspoon coriander seeds; 1 tablespoon butter; 1/2 cup chopped yellow onion; 1/2 cup sliced almonds; 2 cups cooked basmati rice; 6 ounces fresh spinach leaves; 1 cup raisins; Salt to taste; 1 cup water; 2 cups plain yogurt; 1 teaspoon cumin seeds; 1 teaspoon coriander seeds; 2 cloves garlic; 1/2 cucumber, peeled and chopped; 1 teaspoon chopped fresh mint; 1 or 2 fresh serrano chiles, seeded, deveined, and finely chopped; 1/2 small red onion, finely chopped; Salt to taste; 1/4 cup chopped fresh cilantro leaves, for garnish; 1/4 cup pomegranate seeds (optional)

Servings: persons

4 red, green, yellow, or purple bell peppers
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 tablespoon butter
1/2 cup chopped yellow onion
1/2 cup sliced almonds
2 cups cooked basmati rice
6 ounces fresh spinach leaves
1 cup raisins
Salt to taste
1 cup water
2 cups plain yogurt
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 cloves garlic
1/2 cucumber, peeled and chopped
1 teaspoon chopped fresh mint
1 or 2 fresh serrano chiles, seeded, deveined, and finely chopped
1/2 small red onion, finely chopped
Salt to taste
1/4 cup chopped fresh cilantro leaves, for garnish
1/4 cup pomegranate seeds (optional)

1
Prepare the peppers by slicing off their tops and removing any seeds and veins from the inside.
2
To make the stuffing, grind the cumin and coriander seeds coarsely in an electric coffee mill or a mortar and pestle.
3
In a saute pan, melt the butter and saute the onion and almonds just until lightly browned, 5 to 7 minutes.
4
Add the ground spices and saute for another minute.
5
Thoroughly mix in the rice, spinach, and raisins and add salt to taste.
6
The spinach should wilt and cook from the heat of the other ingredients.
7
Stuff the bell peppers with the rice mixture and place the peppers in the slow cooker insert.
8
Pour in the water and cook on low for 4 hours, or until the peppers are tender when pierced with a fork.
9
While the peppers are cooking, prepare the sauce.
10
To make the sauce, place the yogurt in a bowl.
11
Grind the cumin and coriander seeds to a coarse powder in an electric coffee mill or a mortar and pestle.
12
Mix them into the yogurt.
13
Using a garlic press, press the garlic into the yogurt and mix in thoroughly.
14
Half an hour before serving, mix the cucumber, fresh mint, chiles and onion into the yogurt sauce and add salt to taste.
15
When the peppers are done, remove each one from the slow cooker insert and place in a pasta bowl (best for catching any juices), then slit it open and pour a generous stream of sauce over the top.
16
Sprinkle with the chopped cilantro and pomegranate seeds and serve.
17
How about a glass of Prosecco?

605

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 4 red, green, yellow, or purple bell peppers, 1 teaspoon cumin seeds, 1 teaspoon coriander seeds, 1 tablespoon butter, and more.

Yes, Stuffed Peppers with Yogurt Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Peppers with Yogurt Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions