Turkish Stuffed Peppers

Main Dishes | Turkish cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Turkish Stuffed Peppers

Ingredients

Orange Bell Peppers - 6 pieces
Rice - 3.5 oz
Passata Tomato Sauce - 1 tablespoon
Potato - 1 piece
Parsley - to taste
Onion - 1 piece
Dried Chamomile - to taste
Dried Rosemary - to taste
Chili Flakes - to taste
Ground Black Pepper - to taste
Meyer Lemon Juice - 3 tablespoons
Olive Oil - 3 tablespoons

Step by Step guide

Step 1

Cook the rice until half done. Grate the tomato, finely chop the parsley and onion, mix with the rice, add spices, oil, and lemon juice. In Turkey, they use something similar to tomato paste called salça, which is a very thick, pre-seasoned puree made from peppers or tomatoes. I prefer pepper salça and use only that. The rice mixture should be fragrant and slightly spicy (to taste), with a hint of acidity.

Step 2

Next, cut off the tops of the peppers (this is easily done by pressing with your finger) and remove the seeds. The opening should be just large enough for a teaspoon to fit through. Stuff the peppers with the rice mixture. Do not pack tightly, as the rice will swell during cooking. Finally, insert a piece of tomato on top (for presentation).

Step 3

Place the peppers in a pot, adding water until it reaches halfway up the peppers. Also add a peeled potato cut in half (one piece). This is a trick—when the potato is done, the peppers are done too, making it easier to tell. So, in about 20 minutes, everything will be ready. You can cook on high heat with the lid on, checking the potato periodically. Mine cooked even faster.