Biber Dolmasi

Name: Biber Dolmasi
Ingredients: 100 g Sütdiyari; 1 units.items green peppers from jar; 1 units.items chopped onion; 1 units.items Lemon juice; 150 g Greek yogurt; 20 g Chopped flat-leaf parsley; 1 units.items Sliced pastrami; Honey; 1 units.items Garlic clove; 1 g Salt; 100 g Sunflower seeds

These peppers are ideal for stuffing after making a small incision.By heating beef pastrami in the oven and combining it with the sweet and spicy of the pepper and the fresh, salty flavor of the yogurt, you get a beautifully balanced dish.

Ingredients

100gSütdiyari

1units.itemsgreen peppers from jar

1units.itemschopped onion

1units.itemsLemon juice

150gGreek yogurt

20gChopped flat-leaf parsley

1units.itemsSliced pastrami

Honey

1units.itemsGarlic clove

1gSalt

100gSunflower seeds

Preparation

Cut off the ends of the peppers and slice them lengthwise (be careful not to cut all the way through!).
Sauté the onion and garlic in the pan and chop the parsley in the meantime.
Roast the sunflower seeds at 150°C in the oven in two batches of 6 minutes until lightly browned.
Mix the sunflower seeds, onions, garlic, and chopped parsley with the white cheese and season with salt, pepper, and honey.
Fill the peppers with the mixture.
Roll the peppers in the pastrami and bake them at 180°C for about 4 minutes until nicely browned, and meanwhile prepare the salty yogurt.
Mix the yogurt with lemon juice, 1 gram of salt, and stir well.
Cut the peppers and place them in the salty yogurt.