Stuffed Pepper Recipes

[Lysander Florian Thornis]

Hello my Brothers and Sisters.

Today I will be sharing recipes for stuffed peppers, a satisfying and delicious dish. I say recipes because there are many different filling recipes for stuffed peppers in Türkiye, but I will give you three recipes for stuffed peppers made with the fillings that I consider to be the best. I hope you like them.

Istanbul-Style Stuffed Bell Peppers
Ingredients

• 8–10 bell peppers
• 1 cup short-grain rice
• 1 large onion, finely chopped
• 2 tomatoes, grated
• 1 tablespoon tomato paste
• ¼ cup olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried mint
• ½ teaspoon allspice
• ½ teaspoon cinnamon (optional)
• 1 tablespoon pine nuts (optional)
• 1 tablespoon currants (optional)
• 1 teaspoon sugar
• 1½ cups hot water
• 2 coarsely chopped tomatoes

Instructions

1. Rinse the rice under cold water and drain well.
2. Heat olive oil in a pan and sauté the finely chopped onion until soft and translucent.
3. Add pine nuts (if using) and stir until lightly golden.
4. Stir in tomato paste and grated tomatoes; cook until the mixture thickens slightly.
5. Add the rice, salt, spices, sugar, and currants. Mix thoroughly.
6. Pour in hot water and cook for a few minutes until the rice absorbs some liquid but remains undercooked.
7. Wash the bell peppers thoroughly and gently press inwards from the stem end, pulling them towards you.
8. Stuff the peppers loosely, leaving room for the rice to expand.
9. place the coarsely chopped tomatoes on top of the peppers to use as lids.
10. Arrange the peppers upright in a pot.
11. Add hot water until it reaches halfway up the peppers.
12. Cover and cook over low heat for 35–40 minutes.
13. Let rest briefly before serving; serve warm or at room temperature.

Aegean-Style Stuffed Peppers

Ingredients

• 8–10 green bell peppers
• 1 cup short-grain rice
• 1 medium onion, finely chopped
• 2 ripe tomatoes, grated
• ¼ cup extra virgin olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried mint
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh parsley
• Juice of ½ lemon
• 1 teaspoon sugar
• 1½ cups hot water

Instructions

1. Rinse the rice under cold water until clear and drain well.
2. Heat olive oil in a pan and gently sauté the onion until soft and translucent; do not brown.
3. Add grated tomatoes and cook lightly until just softened.
4. Stir in the rice, salt, black pepper, dried mint, and sugar.
5. Pour in hot water and cook for 5–6 minutes, until the rice absorbs some liquid but remains undercooked.
6. Remove from heat and mix in fresh dill, parsley, and lemon juice.
7. Wash the bell peppers thoroughly and gently press inwards from the stem end, pulling them towards you.
8. Stuff the peppers loosely, leaving room for the rice to expand.
9. Arrange the peppers upright in a pot.
10. Add hot water until it reaches halfway up the peppers.
11. Drizzle olive oil generously over the tops.
12. Cover and cook over very low heat for 35–40 minutes.
13. Let rest for at least 15 minutes before serving

Anatolian-Style Stuffed Bell Peppers

Ingredients

• 8–10 bell peppers
• 1 cup coarse bulgur (for cooking)
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 tomatoes, grated
• 1 tablespoon tomato paste
• 1 tablespoon pepper paste (optional)
• ¼ cup olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon red pepper flakes
• 1 teaspoon dried mint
• ½ teaspoon cumin
• 1 teaspoon pomegranate molasses (optional)
• 1 cup hot water (for bulgur)
• 2.5 cups hot water (for sauce)
• 1 tablespoon tomato paste (for sauce)

Instructions

1. Rinse the bulgur quickly under cold water and drain.
2. Place bulgur in a bowl, add hot water, cover, and let soak for 8–10 minutes.
3. Heat olive oil in a pan and sauté the onion until soft.
4. Add garlic, tomato paste, and pepper paste; cook until fragrant.
5. Stir in grated tomatoes and cook briefly.
6. Add the soaked bulgur, salt, spices, and pomegranate molasses. Mix thoroughly.
7. Wash the peppers thoroughly and, starting from the stem end, gently press inwards and pull towards yourself.
8. Stuff the peppers loosely to allow the bulgur to expand.
9. Arrange the peppers upright in a pot.
10. In the pot where you prepared the filling, dilute the tomato paste with hot water to make a sauce, and pour it over the stuffed peppers in the pot.
11. Cover and cook over low heat for 35–40 minutes.
12. Let rest slightly before serving for best texture and flavor.

Stuffed peppers are a very popular dish in Türkiye. They can be served as a main course or a side dish, and are a favorite among housewives as they complement large family meals. You too can prepare this dish for dinner with your family.

When it's all finished, it should look like this:

I hope, u like it.

Have a nice day.

 

[Emergent13]

I think you posted this in the wrong forum. You posted another recipe in the Zevist Group for Health and Well being subforum, which is more fitting for this post.

The Temple of Zeus main forum section is for more serious discussions, mostly about the Gods and spirituality.

 

[Lightning_Puma]

That sounds nice!!

I've made these before, but a little differently, this is a recipe for 4 bell peppers, adjust it to your accord:

• 4 Red bell peppers
• 2 tablespoons of Tomato paste
• Half a cup of Tomato sauce (NO KETCHUP, it won't work the same)
• A cup of rice (doesn't matter what kind, but I usually use long grain)
• 500g of minced meat (I use either beef or beef mixed with pork mince)
• 2 Eggs
• A teaspoon of salt (can be less if you can't have a lot of salt)
• A teaspoon of pepper
• A teaspoon of smoked paprika (can be hot, but only if you like the stuffing to taste hot)
• A teaspoon of dried basil
• A teaspoon of dried thyme
• A teaspoon of dried Chervil

Steps:

1. Prep your station by getting a big enough pot that can hold your bell peppers ready (make sure to measure water just half way to where the bell pepper, not too full), a bowl and your spices ready as well as corring the bell peppers from the top. (Cut the top of and remove the seeds and then wash the bell peppers)

2. Mix the tomato paste and tomato sauce together in the pot and set aside.

3. Boil the rice and set aside to cool down.

4. In the bowl combine your eggs, spices and boiled rice, mix it all together with your hand (use gloves for this step if you don't like getting your hands a little dirty).

5. Now that you have the mince ready, stuff your bell peppers with it until it is full to the top, then put them in the already prepared pot with the sauce and put a lid on it. Set to boil at full heat for about 5 minutes and then set to low heat for 30-35 minutes.

6. You can have it by itself once it is ready or boil some potatoes to go along with it. Voila! Congratulations you just made a delicious filling meal, enjoy!!