Malzemeler
1–2 red bell peppers
1 cup yogurt
1 teaspoon salt
1 clove garlic, grated
Tarifler
Poke holes in the peppers using a knife or fork and roast them in a 220°C (430°F) oven until soft.
Peel off the skins and chop the peppers.
In a deep bowl, mix the yogurt, grated garlic, and salt. Add the chopped peppers.
Spread the yogurt-pepper mixture on a serving plate and top with meatballs cooked in the oven or on the grill.
