Ingredients
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Bell Peppers – 8
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Carrots – 1
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Ground Beef – 14 oz (400 g)
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Water – ⅔ cup (150 ml)
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Bay Leaf – 1
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Vegetable Oil – to taste
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Paprika – to taste
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Tomatoes – 2
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Yellow Onions – 1
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Rice – 3 ½ oz (100 g)
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Salt – ½ tsp
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Herbs – to taste
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Ground Black Pepper – to taste
Recipe
I recently found out about Turkish stuffed peppers. A friend shared the recipe with me. She often visited the country and met the locals there. Now this dish is one of my favorites.
It’s best to use such herbs as parsley and cilantro. But feel free to experiment and add other herbs. Be sure to try serving the dish with yogurt. It will turn out unusual and tasty!
Steps
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1
Done
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Peel and coarsely grate the carrots, dice the onions. Heat vegetable oil in a frying pan, place the onions in it and fry until translucent. Then add the carrots and cook for another 2 minutes. |
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2
Done
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Pour the minced meat into the pan and fry it with vegetables for 2–3 minutes. Now add the washed rice, stir, add salt, pepper and paprika. Pour in water, stir, cover and simmer until the rice is cooked (about 10–15 minutes). Add chopped herbs to the filling. |
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3
Done
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Deseed the peppers. Cut the tomatoes into circles. Fill the peppers with the filling, covering them with a slice of tomato. Place on a greased baking sheet. |
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4
Done
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Brush the peppers with vegetable oil and add a little water. Bake for 50 minutes at 350 °F (180 °C). Don't miss the moment when the peppers start to brown, brush them with juice from a baking sheet, cover with foil and proceed to cook. |
I heard from the same friend that in some regions of Turkey, stuffed peppers are cooked in a large cauldron. The vegetables are cut on the side and then stuffed. Besides, meat is often avoided in the traditional Turkish cuisine, so the recipe for vegetarian peppers is common. Ground meat is replaced with lentils. Try it!
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