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Baked Bell Peppers with Herbed Yogurt and Almonds Recipe

Baked Bell Peppers with Herbed Yogurt and Almonds recipe

Stashcook

This dish is a colorful mix of baked bell peppers filled with herby, garlicky yogurt. It's topped with crunchy almonds and sweet caramelized onions. It's a yummy meal that looks fancy but is easy to make!

Ingredients

4 large bell peppers, assorted colors
250 g Greek yogurt
150 g baby spinach
3 cloves of garlic, minced
60 g almonds, toasted and chopped
1 tbsp lemon juice
15 g fresh basil
15 g fresh mint
1 large red onion, thinly sliced
3 tbsp olive oil
Salt to taste
Black pepper to taste

Method

1
Preheat your oven to 220°C (428°F).
2
Cut the bell peppers in half lengthwise, remove the seeds and place them cut-side up on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper.
3
Bake the bell peppers in the preheated oven for 20 minutes or until they are tender and the edges start to char.
4
While the peppers are baking, heat 1 tablespoon of olive oil in a pan over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
5
Add the baby spinach to the pan and cook until wilted, about 3 minutes. Remove from heat and let it cool slightly.
6
In a bowl, combine the Greek yogurt, cooked spinach, lemon juice, half of the toasted almonds, chopped basil, and mint. Season with salt and pepper to taste and mix well.
7
In another pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the sliced red onion and cook, stirring occasionally, until caramelized, about 10 minutes.
8
To assemble, spoon the herbed yogurt mixture into the baked bell pepper halves. Top with caramelized onions and sprinkle with the remaining toasted almonds.
9
Serve the stuffed bell peppers warm as a delightful and nutritious main course.

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