With its delicious sauce: Stuffed Peppers with Dried Basil and Yogurt

For Stuffed Peppers with Dried Basil:

• 4 large zucchini
• 3 glasses of water
• 1 teaspoon of salt

For the filling of the stuffed peppers with dried basil:

• 250 grams of minced meat
• 1 cup (minus two fingers' width) of bulgur for meatballs
• 1 grated onion
• 1 teaspoon of salt
• 1 teaspoon dried basil
• 1 teaspoon black pepper
• 1 teaspoon of chili flakes

For the topping of the stuffed peppers with dried basil and yogurt:

• 1 bowl of garlic yogurt
• 2 tablespoons of butter
• 1 teaspoon of chili flakes

How to Make Dried Basil and Yogurt Stuffed Peppers?

• To make stuffed zucchini with dried basil, first wash the zucchini thoroughly and cut them in half. Do not peel the skins. Then, using a coring tool, hollow out the insides nicely, just like you would when preparing regular stuffed zucchini.
• Place all the ingredients for the filling into a mixing bowl and knead thoroughly.
• Place the prepared filling inside the zucchini, without overfilling. To prevent the bulgur from swelling and spilling out during cooking, press the filling down firmly, leaving about one finger's width of space at the top.
• Place the stuffed zucchini in a pot. Sprinkle with a little salt and add water. (The water shouldn't cover the zucchini.) If you wish, you can cover them with a plate, as you would when making stuffed zucchini.
• Once the water starts boiling, reduce the heat and simmer for about 30 minutes.
• Slice the zucchini when serving, once it's cooked.
• Place the sliced ​​zucchini on a serving plate. Drizzle with garlic yogurt and melted butter mixed with chili flakes. Your stuffed zucchini with dried basil is ready. Enjoy!