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Turkish Stuffed Peppers

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Turkish Stuffed Peppers is a delicious yet easy to make recipe. The blend of flavors in this dish is really mouthwatering. I often prepare these Turkish Stuffed Peppers at home and my family just loves them.Don't give this recipe a miss and share your feedback.
Ingredients
  Peppers 4 Medium (Green Or Red)
  Onions 1 Pound
  Parsley 2 Tablespoon, chopped
  Dill 2 Tablespoon, chopped
  Long grain rice 1 Cup (16 tbs)
  Pine nuts 1⁄4 Cup (4 tbs) (Scant)
  Ground cinnamon 1 Teaspoon
  Dried mint 1 1⁄2 Tablespoon
  Lemon juice 3 Tablespoon
  Olive oil 1⁄3 Cup (5.33 tbs)
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1 Preheat the oven to 350°F.
2 Lightly oil a wide, shallow ovenproof dish.
3 Wash and dry the peppers.
4 Cut off a lid at the stalk end, reserving these lids.
5 Remove the seeds and inner membrane.
6 On a chopping board, turn the peppers upside down.
7 Peel the onions and chop finely.
8 Chop the parsley together with the dill.
9 Rinse the rice in a sieve under running cold water until the water comes out completely clear.
10 Drain well.

MAKING
11 In a large, heavy bottomed skillet, heat 1 1/2 tbsp olive oil.
12 Cook the pine nuts over moderate heat until they are golden brown.
13 Remove with a slotted spoon and set aside.
14 In the same skillet, add the rest of the olive oil.
15 Fry the onions gently in it for 10 minutes, stirring frequently, until tender and pale golden brown.
16 Add the rice and pine nuts.
17 Cook for 1 minute, stirring constantly.
18 Add 1 cup boiling water and 1 1/2 tsp salt.
19 Continue stirring for a few minutes, until the water has almost disappeared but the rice is still very moist.
20 Remove from the heat and allow to cool slightly.
21 Stir in the cinnamon, the crumbled dried mint, the parsley, dill, 3 tbsp lemon juice, and plenty of freshly ground black pepper.
22 Add a little more salt if desired.
23 Stuff the peppers with this mixture and replace their lids.
24 In the prepared ovenproof dish, place the peppers upright packed closely together in a single layer.
25 Pour 1 cup boiling water into the dish between the peppers and bake uncovered in the oven for 30 minutes.
26 Take the dish out of the oven.
27 Baste the peppers with the cooking liquid.
28 Cover with foil, and return to the oven for another 15 minutes.

SERVING
29 Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Capsicum
Interest: 
Party
Preparation Time: 
25 Minutes
Cook Time: 
70 Minutes
Ready In: 
0 Minutes
Servings: 
4

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