Turkish Style Stuffed Peppers
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 green pepper (s)
- 300 g minced beef
- 2 tomato (s)
- 100 g rice
- 3 tablespoon tomato paste or salça
- 1 packet tomato (s), happened
- 1 tablespoon chili paste or chili powder
- 2 tablespoon butter
- 1 handful parsley, chopped
- 4 cloves garlic
- 2 tablespoon herbs, mixed, (kekik), alternatively thyme, oregano and savory
- 1 teaspoon cumin
- salt and pepper
- yogurt, Turkish
Print Recipe
Pin Recipe Instructions
- It is best to buy salça and kekik from a Turkish greengrocer in advance. Alternatively, normal tomato paste and, for Kekik, the herbs above can be used in equal parts.
- Open the bell pepper at the top, remove the stem and seeds. Carefully! The peppers must not have any holes!
- For the filling, dice the onions and chop the garlic. In a large bowl, knead half of the tomatoes with the minced meat and the remaining ingredients, except for the whole tomatoes. Cut thick pieces of peel from the whole tomatoes to seal the peppers. Simply mash what is left of the tomatoes in the filling. Now fill the peppers up to a finger`s breadth under the edge with a spoon, press in gently and close tightly with the tomato peel.
- Then layer the peppers in a saucepan with the opening facing upwards and as stably as possible, pour the remaining tomatoes on top and cover with an upturned plate so that the peppers do not fall over and run out. Cover and simmer on medium heat for approx. 30 minutes until the peppers have a yellowish color. This is a sign that they are through.
- Serve with the yogurt as desired.
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