Stuffed Peppers, Turkish-StyleTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: 15 minutes
Cooking time: 1 hour
Difficulty: Easy
Nutritional values
per 100 g
Energy:71.8 kcal
Proteins:1.1 g
Fats:4.4 g
Carbohydrate:8.2 g
Fibers:1.4 g
Sugar:1.5 g
Cholesterol:0 mg
Sodium:73.3 mg
Calcium:38.2 mg
SIMILAR RECIPES
Little Cod-Stuffed Peppers
Peppers Stuffed with Sheep's Milk Cheese
Slowly-Cooked Peppers
Roasted Peppers
Peppers Stuffed with Eggplant
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
6
large sweet pepper or bell peppers
375
ml
rice
1250
ml
water
3
large onions, finely chopped
4
more to cover the peppers
125
ml
chopped fresh dill
125
ml
fresh mint
125
ml
chopped parsley
60
ml
pine nuts
125
ml
small raisins
5
ml
cinnamon
5
ml
pepper
7.5
ml
salt
10
ml
sugar
125
ml
olive oil
METHOD
- Wash the peppers; remove their tops and take out the seeds.
- Heat the oil in a skillet; add the chopped onion and pine nuts. Once the onions are sautéed and the pine nuts toasted, add the chopped tomatoes.
- Mix until the tomatoes take on a golden color.
- Add the rice and the other ingredients.
- Cook for about 5 minutes and add 1 cup (250 ml) water. Reduce the heat and continue cooking another 10 minutes.
- To stuff the peppers, spoon the mixture in without packing too firmly. Cut the remaining tomato into 6 slices and place one piece on each pepper.
- Place the peppers into a large saucepan. Add 500 ml (2 cups) water. Cover and cook over medium heat for 25 minutes or until the peppers are very tender. Serve at room temperature.
...............
In collaboration with the Embassy, Office of Tourism and Cultural Ministry of Turkey
WINE SUGGESTIONS
Zinfandel
Merlot
Sangiovese
CHEF'S NOTES
Any vegetable that can be stuffed can be categorized with dolmas: zucchini, eggplant, tomato, cabbage and vine leaves. Green peppers stuffed with rice are considered the king of all dolmas: a royal feast for the eye and the palate.
