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 as well.

Turkish Stuffed Peppers [Vegan, Gluten-Free]

Serves

12

Cooking Time

35

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Ingredients

  • 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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Preparation

  1. 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.
  2. 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.
  3. Peel a lid from each paprika and remove the seeds. Wash the peppers and drain them on a kitchen towel.
  4. 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.
  5. Place the peppers in a large saucepan so that they do not fall over.
  6. Peel each pod with a little olive oil (about 1/2 teaspoon). Cut the tomato into slices and place inside the peppers.
  7. 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.
  8. 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.
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