Yoghurt Filled Capsicums Bell Peppers Recipes

GRILLED PEPPERS WITH GARLIC YOGURT

Grilled Peppers with Garlic Yogurt image

This dish is very much in the Turkish spirit of mixing warm vegetables with cool, garlicky yogurt. Various types of peppers will work. This is a typical Turkish way to use grilled peppers. Turkish cuisine features cool, garlicky yogurt with warm vegetables. You can use a mix of peppers for this (in Turkey, longish, thin-skinned green peppers are the norm), and you don't have to stick to sweet peppers, though I prefer the sweet against the pungent yogurt. Roasted peppers will keep for a week in the refrigerator. They will continue to release liquid, which they can marinate in. Warm the peppers before serving, or serve them at room temperature with the topping.

Provided by Martha Rose Shulman

Categories dinner, lunch, appetizer, side dish

Time 30m

Yield Serves 4 to 6

Number Of Ingredients 7

Ingredients

1 1/2 pounds mixed sweet peppers
Salt and freshly ground pepper to taste
1 cup Greek yogurt or drained yogurt
2 to 4 tablespoons fresh lemon juice, to taste
2 to 4 garlic cloves, mashed in a mortar and pestle with a generous pinch of salt
Extra virgin olive oil for drizzling
Chopped fresh dill, parsley or mint

Steps:

Grill peppers over coals, under a broiler or over a gas flame until blackened. Remove from heat and place in a bowl. Cover bowl and allow peppers to sit for 15 minutes.
Skin peppers, cut in half and remove seeds and membranes, holding peppers over bowl to catch juices. Cut lengthwise into wide strips and place in a bowl. Strain juice into bowl with peppers and season to taste with salt and pepper.
In a mortar and pestle, purée garlic with a generous pinch of salt. Stir into the yogurt. Add lemon juice.
Arrange peppers on a platter or on individual plates. Spoon yogurt on top, drizzle on a little olive oil, garnish with chopped herbs if desired and serve.

T.V.P. STUFFED CAPSICUMS/BELL PEPPERS

T.v.p. Stuffed Capsicums/Bell Peppers image

A veggie alternative to beef stuffed peppers for people who like the taste of meat but can't (or won't) eat it (like me!)

Provided by ms carmelle

Categories Savory

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

2 large orange red capsicums (bell peppers) or 2 large yellow peppers (bell peppers)
1 small yellow onion
5 white mushroom caps
1/2 tablespoon olive oil
1 (425 g) can tomatoes
1 cup of dried textured vegetable protein
3 cups boiling water
2 tablespoons powdered gravy mix (vegetarian varieties available)
1 garlic clove, pressed
1 tablespoon Worcestershire sauce
1/2 tablespoon balsamic vinegar (optional)
1 teaspoon dried oregano
black pepper

Steps:

add the gravy powder, black pepper, and oregano to the T V P. add the boiling water stirring well then add the Worcestershire sauce, balsamic vinegar and stir again. let that sit for at least an hour.
in a shallow pan heat the olive oil on medium heat, chop the onion and press the garlic and heat both until they soften. don't forget to stir to avoid blackening the garlic! finely chop the mushrooms (i peel mine first) and add to the pan and cook until the mushrooms begin to sweat. Add the T V P to the pan and stir in for 2 minutes reduce heat and add the can of tomatoes. stir again until well mixed and turn off heat. preheat oven to 200°C.
Prep the capsicums by taking off the tops and removing the seeds then rinse out. place capsicums on baking sheet and stuff with the T V P mixture.
When the oven is hot enough place the baking tray on middle shelf and cook for 1 hour.
Serve with mixed green salad and enjoy!
VEGANS BEWARE. Worcestershire sauce contains anchovies so leave it out when making i don't use salt here because of the Worcestershire so if not using you will want to add to taste.
PLEASE NOTE ABOUT T V P.
In America you can get T V P frozen and already hydrated at the supermarket and so you could substitute 3 cups of that (as is) to the 1 cup of dried with the 3 cups of boiling water: here in Australia you can find T V P at the supermarket but its cheaper at the health food store (go figure!) and sadly I've not been able to find the frozen T V P trust me I've looked.
Btw - in the United Kingdom T V P is sometimes known as soya mince.

YOGHURT FILLED CAPSICUMS / BELL PEPPERS

Yoghurt Filled Capsicums / Bell Peppers image

Nice little salad style side dish I came up with, quantities will largely depend on the size of the capsicums / bell peppers used so play it by ear and just take quantities listed as a rough guide.It needs a little refrigeration time not included in the preparation time.

Provided by Peter J

Categories Peppers

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 bell peppers
1 tablespoon olive oil
1 cup lettuce leaf
1 cup Greek yogurt
1/2 teaspoon paprika
1/4 teaspoon cracked black pepper
1/4 teaspoon salt

Steps:

Cut around tops of capsicums to remove the stem and scrape out the white parts with a spoon, discard both.
Rub olive olive oil lightly over them and also lightly over the base of a baking tray.
Place cut side down into a cold oven set for 180C / 350F and cook around 20-30 minutes towards the top of the oven until they are just starting to blister, but the shape is still intact.
Refrigerate for at least 20 minutes.
Place lettuce leaves around the inside of each piece of capsicum and then fill with equal portions of greek yoghurt.
Top with paprika and season with salt and pepper to taste.
They may be served straight away or returned to the fridge a few hours if made in advance.

Nutrition Facts : Calories 56.2, Fat 3.6, SaturatedFat 0.5, Sodium 151.7, Carbohydrate 6, Fiber 2.3, Sugar 3, Protein 1.2

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