Turkish style stuffed green peppers with dill-mint-yoghurt dip

It’s a sunny saturday but the sun still doesn’t have the power to warm up the air properly. So what to eat?
I decided on something light and fresh but giving enough energy to warm my body from the inside: Stuffed green peppers turkish style with dill-mint-yoghurt-dip. It is the recipe of a former very good friend how I kept it in my mind.

Ingredients for 2:

Stuffed peppers

10 small green peppers (I always buy them at a Turkish shop)
200g mixed minced organic meat
100 g risotto rice
1 onion
2 table spoons of seasoning mix for dolmades (it’s a mixture of the following spices in case you cannot find it: Red capsicum, coriander, curcuma, cumin, pepper, salt, thyme, laurel, garlic, fenugreek, mustard flour)
Ground pepper
Salt
Tomato concentrate

Fry the chopped onion until golden and mix with the minced meat. When the meat is nearly done add the seasoning mix, pepper and salt. Then add rice, water and a bit of concentrated tomato. In the meanwhile wash the green peppers, remove the top and the seeds. Prepare a huge pot with only about five centimeters of water on the bottom. Put some peeled garlic cloves inside, tomato concentrate and some beef stock. When the rice is soft put the minced meat-rice stuffing in the peppers and stack them in the pot, add a lid and cook for 30 min until the peppers are soft.

Dill-Mint-Yoghurt-Dip:

300g natural yoghurt (3,5%)
1/2 cucumber
2 fresh garlic cloves
dill
mint
salt
ground pepper

Peel the cucumber and rasp. Finely chop dill, mint and garlic. Mix everything with the yoghurt. Add salt and pepper. Put the dip in the fridge so the aroma can get to work.

I serve fresh mint-tea with it. Enjoy!