Turkish Stuffed Peppers
Main Dishes • Turkish
Description
Turkish Stuffed Peppers
Ingredients
- Orange Bell Peppers 6 pieces
- Rice 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.
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