Easiest Way to Make Ultimate Beef & Tomato Stuffed Peppers w/ Yogurt Sauce

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The ingredients needed to make Beef & Tomato Stuffed Peppers w/ Yogurt Sauce:

1. Take 2 green bell peppers; split vertically
2. Take 10 vine ripe tomatoes; large dice
3. Get 4 cloves garlic; slivered
4. Get 1 yellow onion; large dice
5. Get 1 stalk celery; large dice
6. Take 1/4 lb spicy ground pork sausage
7. Get 1/4 lb ground beef
8. Make ready 1/2 C long grain rice
9. Get 2 t herbes de provence
10. Prepare 1/4 t crushed pepper flakes
11. Make ready 1 T balsamic vinegar
12. Prepare 1 oz merlot
13. Take 1 pinch sugar
14. Get 1/4 C grated parmigiano reggiano
15. Take kosher salt & black pepper; as needed
16. Prepare olive oil; as needed

Learn all about different cuts of beef, from steak to short rib, plus top tips to help you buy the best, prepare and cook to perfection. beef ( plural beef or beefs or beeves). beef ( third-person singular simple present beefs, present participle beefing, simple past and past participle beefed). beef ( not comparable). For the BEEF!- editors simply have waffles in the Christmas season. But since many recipes are too bored, we have decided in the new issue a slightly more hearty approach. A full-grown steer, bull, ox, or cow, especially one intended for use as meat.

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,

But since many recipes are too bored, we have decided in the new issue a slightly more hearty approach. A full-grown steer, bull, ox, or cow, especially one intended for use as meat. 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.

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