Beef kofta stuffed peppers & garlic yogurt

Step by Step

Step 1

Put the beef mince in a mixing bowl and add the garlic, onion, tomatoes, rice, pul biber and parsley. Season with the sea salt and a little black pepper. Mix until well combined, then set aside.

Step 2

Preheat the oven to 190ºC, gas mark 5. Slice 1cm tops off the peppers and deseed as best you can with a teaspoon. Stuff with the beef mixture, leaving a gap at the top as the filling will swell in the oven. Put in a large roasting tin and put the tops on the peppers. Mix the tomato purée into 200ml water and pour into the tin. Drizzle the oil over the peppers. Cover with a sheet of baking parchment, followed by a sheet of foil. Bake for 1 hour.

Step 3

Remove the baking parchment and foil; bake for a further 30 minutes until bubbling, cooked through and there is no pink meat left. Meanwhile, put the yogurt in a bowl and mix through the garlic with a pinch of salt. Serve the stuffed peppers with some of the roasting tin juices, the garlic yogurt and salad leaves.