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Baked Bell Peppers with Herbed Yogurt and Almonds Recipe

Baked Bell Peppers with Herbed Yogurt and Almonds recipe


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!


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


Preheat your oven to 220°C (428°F).
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.
Bake the bell peppers in the preheated oven for 20 minutes or until they are tender and the edges start to char.
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.
Add the baby spinach to the pan and cook until wilted, about 3 minutes. Remove from heat and let it cool slightly.
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.
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.
To assemble, spoon the herbed yogurt mixture into the baked bell pepper halves. Top with caramelized onions and sprinkle with the remaining toasted almonds.
Serve the stuffed bell peppers warm as a delightful and nutritious main course.

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