How to make
Cut the peppers' caps and remove the seeds. Heat the oil and fry the coarsely chopped leeks, then add paprika and parsley.
Add the pre-rinsed rice and stir while frying. Add the semolina. Pour in 1 cup of hot water, in which you've dissolved 1/2 of the broth cube and stir until the rice swells. Season with black pepper and salt if necessary. Allow the filling to cool.
Mix the filling with the crumbled feta cheese. Stuff the peppers with the filling. Stuff the peppers, put their caps on and arrange them in an oiled tray.
Add just a little less than 2 cups water, in which you've dissolved the remaining broth. Cover the tray with foil and pierce the top with a skewer. Put the stuffed peppers in to bake for about 45 minutes in a heated oven, then remove the foil and finish cooking them. Serve with garlic yogurt sauce.
