Turkish Stuffed Peppers - Ramadan Recipes


8 servings

8 medium green bell peppers
1 tomato, sliced in pieces for tops (optional)
for the filling
1 cup rice, washed
1 onion, chopped
1 tbsp olive oil
1 tbsp pine nuts
2 tbsp currants
handful fresh parsey, chopped
ground black pepper
1/4 tsp saffron powder
1/2 tsp cinnamon powder
1/2 tsp coriander

for the sauce
1 l warm water
1 tbsp tomato paste
1 tbsp olive oil
1 tbsp parsely, chopped
salt and ground black pepper


1. Wash the bell peppers, cut the tops off, and remove seeds.

2. Make the filling: Heat a saute pan over medium heat. Add olive oil and chopped onion. Saute for 2-3 minutes. Add rice and cook another 2 minutes. Add the nuts, currants, spices, salt and parsley. Cook 3-4 minutes more. Remove from heat.

3. Stuff the peppers: Use a spoon fill the peppers up to 2/3 with the mixture. If desired, place one slice of tomato as a cap on top of each pepper. In a large saute pan or pot, place the stuffed bell peppers. 

4. Make the sauce: In a small bowl, stir together the water, tomato paste, olive oil, salt, ground pepper and chopped parsley. Pour over the stuffed peppers. (add hot water, enough to almost cover half height of the peppers.)

5. Cook the peppers: Cover the pot and cook the stuffed peppers over medium heat. Cook until the peppers get soft and rice is cooked, for about 20-30 minutes. Serve with yogurt.

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