Stuffed Turkish peppers is a popular dish in Turkish cuisine. It consists of sweet peppers stuffed with a mixture of rice, vegetables and minced meat.
Different types of meat are used to prepare this dish: lamb, beef or a mixture of both. The vegetables that are added to the minced meat can vary depending on the region of Turkey and the cook’s preferences. It can be carrots, onions, tomatoes, garlic, as well as various spices and seasonings. Rice is pre-boiled until half-cooked.
Let’s prepare a delicious dish of peppers according to a Turkish recipe.
Ingredients for stuffing:
- ground beef – 300 g;
- onion – 1 pc;
- rice – 100 g;
- parsley – a bunch;
- dill – a bunch;
- salt – ⅓ tsp;
- turmeric – ⅓ tsp;
- paprika – ⅓ tsp;
- coriander – a pinch;
- zira – a pinch.
Ingredients for the stir-fry:
- vegetable oil – 30 ml;
- onion – 1 pc;
- carrots – 1 pc;
- bell pepper – 6 pcs;
- Peking cabbage – 100 g;
- tomato – pcs;
- garlic – 3 cloves;
- tomato paste – 1 tsp;
- water – 300 ml;
- cheese – 100 g.
Preparation of stuffed peppers:
For the stuffing, chop finely onion, chop parsley and dill. Mix minced meat with rice, onion, herbs, salt, turmeric, zira, coriander and paprika in one bowl.
Remove insides from 4 peppers, divide them lengthwise in half. Fill each half of the pepper with minced meat.
For frying cut onions into half rings, grate carrots. In a frying pan in vegetable oil first fry onions, and then add carrots, salt and pepper. Chop
finely a couple of bell peppers and Peking cabbage, add to the roast
.
Fry the vegetables until soft, and then put them pre-cut into small slices of tomato and garlic.
Fry the vegetables, add tomato paste and water, stir. Put the roast in a baking dish, put the stuffed peppers on it,
cover the peppers with parchment soaked in water and foil
.
Bake the dish at 200 degrees for 40-45 minutes.
Grate cheese on a fine grater, put it on each pepper. Send the dish back into the oven, but only for 10 minutes.
You get flavorful juicy stuffed peppers.
They should be served together with baked roast.
