Stuffed Peppers with Toppings
5-6 zucchini
Ingredients for the Filling
- 150 gr. minced meat
1 cup of chickpeas – boiled
Salt
3.5 cups of hot water
- ¼ cup olive oil
Salt
Money pepper
Score the outside of the zucchini with a serrated tool. Slice the zucchini into 2-finger wide slices and hollow out the insides.
In a mixing bowl, combine the ground meat, fine bulgur, grated onion, water, red pepper paste, salt, black pepper, and dried basil. Then, knead in the boiled chickpeas. Fill the zucchini with the prepared mixture.
In a mixing bowl, combine the tomato paste, hot water, olive oil, and salt.
Arrange the stuffed pepper slices in a wide pan. Pour the prepared tomato sauce over them. Cover with a dessert plate. Close the lid of the pan and let it cook.
Transfer the cooked stuffed peppers to a serving plate and drizzle with garlic yogurt. Drizzle with red pepper flakes heated in olive oil before serving.
