How long does turkish stuffed peppers [vegan, gluten-free] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can turkish stuffed peppers [vegan, gluten-free] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make turkish stuffed peppers [vegan, gluten-free] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

How long does turkish stuffed peppers [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is turkish stuffed peppers [vegan, gluten-free] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Turkish Stuffed Peppers
[Vegan, Gluten-Free]

DK By: Deniz Kilic

Author Bio

Hi there, this is Deniz from Healthy On Green! I'm an ethical vegan who loves... Read More

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Turkish Stuffed Peppers [Vegan, Gluten-Free]

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These yummy stuffed peppers are served Turkish-style with currants, pine nuts, dried mint, allspice, and dill. It's an aromatic and delicious dish that's not only simple to make, it's delicious! These are made using dolmalik biber, a type of Turkish pepper with thin walls, but regular bell peppers work just... Read More

Ingredients You Need for Turkish Stuffed Peppers [Vegan, Gluten-Free]

2.2 pounds green, thin-walled peppers
3 tablespoons olive oil plus slightly more to taste
1 medium onion, finely diced
1 14.5-ounce can crushed tomatoes
1 1/2 cups rice, washed
1/2-1 teaspoon allspice
3 tablespoons currants
3/8 cups pine nuts
1-2 tablespoons of dried mint
1 teaspoon sweetener of your choice (sugar, rice syrup, agave syrup ...)
Salt and pepper, to taste
Fresh dill, chopped
1 tomato, for serving
Salted water or vegetable broth, as needed

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How to Prepare Turkish Stuffed Peppers [Vegan, Gluten-Free]

Fry the onion in olive oil for a few minutes. Add the diced tomatoes and simmer for 7-8 minutes over medium heat. Stir occasionally.
Add the rice and fry for a few minutes. Sprinkle with allspice, currants, pine nuts, dried mint, sweetener, salt, and pepper and fry until the rice is slightly softer on the outside (about 8-12 minutes). Stir occasionally, so that nothing burns. Remove the pan from the oven and add dill (2 or more tablespoons) to taste.
Peel a lid from each paprika and remove the seeds. Wash the peppers and drain them on a kitchen towel.
Pour the rice into the peppers, leaving a little space (about 1 to 1 1/2 inches wide), because the rice will expand in size.
Place the peppers in a large saucepan so that they do not fall over.
Peel each pod with a little olive oil (about 1/2 teaspoon). Cut the tomato into slices and place inside the peppers.
Fill half of the pot with salted water or vegetable broth. Make sure that you do not add water to the paprika. Close the lid and let it boil at medium heat, set the oven to a low setting and allow to simmer for about 40-45 minutes or until the paprika is soft.
As soon as the peppers are ready, remove them from the heat, and let them cool down when the lid is open. You can also enjoy it hot or cold.