stuffed bell peppers

stuffed bell peppers

Stuffed Bell Peppers an easy, delicious and refreshing flavor that you can consume both hot and cold in summer. Very Beautiful!

My grandma used to make this recipe when we were kids. I still remember the joy it created in us and our excitement while waiting. When he made Stuffed Bell Peppers, she made it in big cauldrons and distributed them to the neighbors. She used to tell us to help her. We learned the joy of sharing with her. My beautiful grandma! She is very sick now. I hope we can give her the love he gave us in her last days. If you reach this recipe, wish her well.

I tried to keep Stuffed Bell Peppers recipe as simple as possible. For this reason, I applied pre-cooking to the material we used to fill the bell peppers. I flavored it with parsley and lemon juice. In fact, all its charm is plenty of onions, dried mint and lots of tomatoes. The combination of these causes a feast of taste on the palate.

For the Stuffing Bell Pepper- You can use the vegan rice with cilantro and lime recipe as the filling.

stuffed bell peppers 2
Stuffed Bell Peppers

Stuffed Bell Peppers Ingredients

Exterior Ingredients

  • 12 bell peppers / stems removed and seeds removed
  • 2 tomatoes / To cover bell pepper

Interior Ingredients

  • 4 tablespoon olive oil
  • 3 large onions / finely chopped
  • 1/2 table spoon ground sugar
  • 2 tablespoons of dry mint
  • 4 large tomatoes or 1 3/4 of an 18-ounce can of tomatoes / if using tomatoes, peel and cut into small cubes
  • 2 1/2 rice / thoroughly washed and drained
  • 2 teaspoon salt / adjust to taste
  • 2 tablespoon ground black pepper
  • 1 cup water
  • 1/2 lemon of juice
  • Large handful of fresh parsley or dill / finely chopped

To Bake Ingredients

  • 1 tablespoon olive oil
  • 1/2 lemon of juice
  • salt
  • water
stuffed bell peppers
Stuffed Bell Peppers

Stuffed Bell Peppers Instructions

  • Add olive oil, finely chopped onion and sugar to a large saucepan and place on the stove. Saute on medium heat until the onions turn golden.
  • While the onions are boiling, peel and dice the tomatoes. Have your tomatoes ready.
  • After your onions are roasted for 5-6 minutes, add the dried mints. Soute them together for about 1 minute and add the diced tomatoes without letting the mints burn.
  • Let it all cook in the same pot for 3 more minutes on medium heat until it reaches the boiling point.
  • Now you can add the rice. Mix with the help of a spoon until the tomatoes and other ingredients are intertwined. Add a glass of water. Turn low heat the stove and cover the pot.
  • We want the rice to absorb the water and soften a little. While you are waiting for this, you can remove the stems of the bell peppers and remove the seeds. If you make a few holes on the peppers with the help of a knife, this will help the rice stuffed inside to cook at a higher temperature. I’m talking about holes the size of a pinhole.
  • The rice will absorb the water in about 5 minutes. Check if the rice will absorb water has, down the stove and add half lemon juice and finely chopped parsley or dill. Mix and close the lid of the pot again and let it cool.
  • This is my favorite part. Stuffing of the bell peppers.
  • When your has interior ingredients cooled down enough to not burn your hands, stuff the bell peppers with the help of a spoon. Do’nt overfill. We don’t want the rice to swell and burst the peppers. See if you can in the bell pepper put your finger in it. This is how you can tell if you’re not filling enough.
  • Divide the washed tomatoes into 6 or 8 to put them inside the peppers without peeling the skin, to cover the rice. We can growing a dvied tomato for each pepper.
  • This will both prevent the rice from escaping and create a pressure cooker attachment in the bell pepper, helping it cook faster.
  • Our Stuffed Bell Peppers are now ready to cook. Place them one by one in a deep pot. Let them touch to each other. Up close and personal. Don’t let them lean against each other and roll over. Be squashed in like sardines.
  • Fill the pot with water up to half the size of the peppers. Sprinkle some salt and with olive oil. Add the juice of half a lemon and place a heavy plate over the peppers. And close the lid of the pot.
  • Place the pot on the stove. Cook on high heat for the first 5 minutes, then on the lowest heat for 20 minutes.
  • Turn off the stove after 20 minutes. Take the lid and the on it upside downplate you placed . Be careful, it’s very hot, don’t burn your hand. Be sure to hold the plate with a thick towel.
  • Transfer the Stuffed Bell Peppers to a serving plate. Serve hot or wait for it to cool.

Stuffed Bell Peppers Notes

  • I didn’t use it because I didn’t like it in this recipe. If you want, you can add allspice while you add parsley and lemon while preparing the interior ingredients. If you want, leave out the parsley and use only allspice. Or don’t use both.
  • Do not pour out the remaining water in the pot after the bell peppers are cooked. Think of it like a delicious vegetable juice. You can add it to soups or meals.
  • When you want to make more, measure the rice to 1 tablespoon for each bell pepper.
  • Stuffed must be consumed within 3 days. It can be stored in the refrigerator, then heated or eaten cold.

stuffed bell peppers

Recipe by CuhabegCourse: Dinner, LunchCuisine: TurkishDifficulty: Intermediate
Servings

4

servings
Prep time

25

minutes
Cooking time

40

minutes
Calories

311

kcal
Total time

1

hour 

5

minutes

Stuffed Bell Peppers an easy, delicious and refreshing flavor that you can consume both hot and cold in summer. Very Beautiful!

Ingredients

  • Exterior Ingredients
  • 12 bell peppers / stems removed and seeds removed

  • 2 tomatoes / To cover bell pepper

  • Interior Ingredients
  • 4 tablespoon olive oil

  • 3 large onions / finely chopped

  • 1/2 table spoon ground sugar

  • 2 tablespoons of dry mint

  • 4 large tomatoes or 1 3/4 of an 18-ounce can of tomatoes / if using tomatoes, peel and cut into small cubes

  • 2 1/2 rice / thoroughly washed and drained

  • 2 teaspoon salt / adjust to taste

  • 2 tablespoon ground black pepper

  • 1 cup water

  • 1/2 lemon of juice

  • Large handful of fresh parsley or dill / finely chopped

  • To Bake Ingredients
  • 1 tablespoon olive oil

  • 1/2 lemon of juice

  • salt

  • wate

Directions

  • Add olive oil, finely chopped onion and sugar to a large saucepan and place on the stove. Saute on medium heat until the onions turn golden.
  • While the onions are boiling, peel and dice the tomatoes. Have your tomatoes ready.
  • After your onions are roasted for 5-6 minutes, add the dried mints. Soute them together for about 1 minute and add the diced tomatoes without letting the mints burn.
  • Let it all cook in the same pot for 3 more minutes on medium heat until it reaches the boiling point.
  • Now you can add the rice. Mix with the help of a spoon until the tomatoes and other ingredients are intertwined. Add a glass of water. Turn low heat the stove and cover the pot.
  • We want the rice to absorb the water and soften a little. While you are waiting for this, you can remove the stems of the bell peppers and remove the seeds. If you make a few holes on the peppers with the help of a knife, this will help the rice stuffed inside to cook at a higher temperature. I’m talking about holes the size of a pinhole.
  • The rice will absorb the water in about 5 minutes. Check if the rice will absorb water has, down the stove and add half lemon juice and finely chopped parsley or dill. Mix and close the lid of the pot again and let it cool.
  • This is my favorite part. Stuffing of the bell peppers.
  • When your has interior ingredients cooled down enough to not burn your hands, stuff the bell peppers with the help of a spoon. Do’nt overfill. We don’t want the rice to swell and burst the peppers. See if you can in the bell pepper put your finger in it. This is how you can tell if you’re not filling enough.
  • Divide the washed tomatoes into 6 or 8 to put them inside the peppers without peeling the skin, to cover the rice. We can growing a dvied tomato for each pepper.
  • This will both prevent the rice from escaping and create a pressure cooker attachment in the bell pepper, helping it cook faster.
  • Our Stuffed Bell Peppers are now ready to cook. Place them one by one in a deep pot. Let them touch to each other. Up close and personal. Don’t let them lean against each other and roll over. Be squashed in like sardines.
  • Fill the pot with water up to half the size of the peppers. Sprinkle some salt and with olive oil. Add the juice of half a lemon and place a heavy plate over the peppers. And close the lid of the pot.
  • Place the pot on the stove. Cook on high heat for the first 5 minutes, then on the lowest heat for 20 minutes.
  • Turn off the stove after 20 minutes. Take the lid and the on it upside downplate you placed . Be careful, it’s very hot, don’t burn your hand. Be sure to hold the plate with a thick towel.
  • Transfer the Stuffed Bell Peppers to a serving plate. Serve hot or wait for it to cool.

Notes

  • I didn’t use it because I didn’t like it in this recipe. If you want, you can add allspice while you add parsley and lemon while preparing the interior ingredients. If you want, leave out the parsley and use only allspice. Or don’t use both.
  • Do not pour out the remaining water in the pot after the bell peppers are cooked. Think of it like a delicious vegetable juice. You can add it to soups or meals.
  • When you want to make more, measure the rice to 1 tablespoon for each bell pepper.
  • Stuffed must be consumed within 3 days. It can be stored in the refrigerator, then heated or eaten cold.

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