Stuffed mini peppers

Recipe for sweet mini peppers stuffed with minced meat and rice.

Ingredients for 4 people:

For the peppers:
20-24 mini peppers
2 cloves of garlic
1 onion
2 tablespoons olive oil
500 g minced beef
150 g rice
½ - 2 teaspoons serrano chilli powder (depending on your preference for heat)
Salt
Pepper
Ground cumin
Cinnamon
½ bunch flat-leaf parsley
200 g chunky tomatoes
2 tablespoons harissa

For the yoghurt sauce:
200 g natural yoghurt
1 clove of garlic
a few fresh mint leaves
salt
pepper

Preparation:
Preheat the oven to 150 °C.

Peel and finely chop the garlic clove and onions.

Heat 2 tablespoons of oil in a pan and sauté the onions and garlic for about 1 minute. Leave the garlic and onions to cool.

Pre-cook the rice for about 10 minutes.

Put the minced meat, cooled onions and garlic, rice, cumin, cinnamon, chilli powder, chopped parsley, harissa and tomatoes in a bowl and mix everything together.

Wash the peppers and remove the core.

Fill the mince mixture into the peppers and place them in an oven dish greased with olive oil. Cook in the preheated oven for approx. 30 min (temp.?).

In the meantime, prepare the yoghurt sauce. Peel the garlic and chop finely together with the mint. Mix the yoghurt with the garlic and mint and season with salt and pepper.

Put the finished peppers on a plate and add a little yoghurt sauce. Serve with a fresh green salad and pita bread.