Best Yogurtlu Biber Bell Pepper With Yogurt Recipes

Yogurtlu Biber (Bell Pepper With Yogurt) image

Provided by Ms.Norrell

Categories Turkish

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 5

6 red bell peppers
1 -1 1/2 cup not too watery yogurt (try to find Turkish or Greek yogurt)
4 garlic cloves, crushed
salt
1 -2 tablespoon olive oil

Steps:

Grill the bell peppers until the skin blisters and turns black -- you can use the oven or a gas flame, the results will be the same.
Put them into a plastic bag and let them rest until they are cool enough to be touched.
Peel the peppers, make sure all kernels are removed.
Cut the peppers into stripes.
Carefully mix bell peppers, yogurt, crushed garlic and salt.
Place the dish on a plate and sprinkle with olive oil. Enjoy :).

Nutrition Facts : Calories 127, Fat 5.9, SaturatedFat 1.8, Cholesterol 8, Sodium 35.9, Carbohydrate 14.6, Fiber 3.8, Sugar 10.4, Protein 4.1

Bell Pepper, Yogurt, and Harissa Soup image

Provided by Martha Stewart

Number Of Ingredients 5

3 seeded medium-large yellow bell peppers
2 teaspoons harissa (North African chili sauce)
2 cups low-fat plain yogurt
1/2 teaspoon coarse salt
Very thinly sliced yellow bell pepper (optional, for garnish)

Steps:

Cut flesh of bell peppers into large chunks. Puree with harissa, yogurt, and salt in a blender until smooth. Refrigerate until cold, about 1 hour. Stir well, and garnish with very thinly sliced yellow bell pepper, if desired, before serving.

Nutrition Facts : Calories 89 g, Fat 1 g, Fiber 1 g, Protein 6 g, SaturatedFat 1 g, Sodium 227 g

Whole Roasted Peppers with Yogurt and Fresh Tomato Sauce image

Yield serves 6

Number Of Ingredients 9

6 fleshy bell peppers
2 cups plain whole-milk or thick Greek-style strained yogurt
3 cloves garlic, chopped
1-2 tablespoons extra-virgin olive oil
1 1/2 pounds tomatoes, peeled and chopped
1 tablespoon sugar
Salt
A good pinch of ground chili pepper or flakes
2 tablespoons vinegar

Steps:

Put the bell peppers on a piece of foil on a baking sheet and roast in a preheated 350°F oven for 3/4-1 hour, until soft and browned in parts, turning them over once.
For the tomato sauce, heat the garlic in the oil, stirring for a few seconds only, until the aroma rises. Add the tomatoes, sugar, salt, and chili pepper, and cook, stirring occasionally, for about 20 minutes, until reduced and thick. Add the vinegar towards the end. Serve the peppers whole. Do not peel them. Pass around the yogurt and the tomato sauce for people to help themselves.
Mix 1-2 crushed garlic cloves with the yogurt and add a little salt.
Small eggplants, one for each person, can be roasted whole at the same time and served with the peppers.