Cook time= 20-30
Serve= up to 5
Hello everyone, If you are looking easy and tasty recipe for spring and summer days , this Mediterranean and Turkish style- stuffed pepper recipe is an excellent cold dish for hot days. This recipe is very delicious meal for vegetarian and everybody .Green peppers are easier to make than other stuffed dishes, because the peppers do not need much preparation. Just make sure you choose small-sized peppers with thin skins.
You can experiment with different colors of fresh peppers but green peppers have a very different flavor than red and yellow bell peppers. Also bell peppers are an excellent source of vitamin C, and good source vitamin K, vitamin B6.
10 Tiny green peppers, washed, removed the stems and cut tops off green peppers and discard the seeds.
1 cup rice, ( Turkish baldo rice or Italian arborio rice) washed, dried
1 medium size onion, peeled and diced.
3/1 cup olive oil.
40gr. currant, ( about 2 tbsp )soaked 2 minutes and washed, drained.
25 gr. pine nuts ( about 1 tbsp)
1 medium size tomato , cut in flat squares, for green pepper topping
1 tsp sugar
1 tsp sea salt
1 tbsp parsley, chopped
1/2 tsp dry mint
1 and 1/2 tbsp fresh lemon juice
1/4 tsp cinnamon, optional
FOR STUFFED PEPPER COOKING INGREDIENTS= 1 cup water,1 tsp sea salt, 1 tbsp olive oil.
1- Fry the onions with the olive oil,the sea salt in a deep saucepan , for about 3 minutes over the medium heat until they are soft. Add the pine nuts and fry until the pine nuts, onion are golden yellow.Add the rice and stir with a wooden spoon for a few minutes. Add the currants , sugar , mint , parsley , red pepper, lemon juice, ( if desire add one pinch cinnamon, I did not add cinnamon.) and then pour the water into the saucepan. 2- Cover and bring to boil over a high heat then reduce the heat from the high heat to the medium heat. Cook until the water is almost absorbed and remove from the heat , set aside to cool.
3- Your filling cools down enough to handle , you can begin filling the peppers. With a little spoon , fill each pepper with the rice mixture until it reaches the top .
4- Arrange the empty peppers side-by-side in the bottom of a saucepan. Make sure there is no empty space left between the peppers,so they support each other and stand upright. Cover the each filled pepper with a square of tomato, tomato skin side up. Drizzle 1 tbsp olive oil and sprinkle 1 tsp sea salt .
5- Add 1 cup water to the saucepan to reach halfway up the peppers. Cover the lid ,boil 2-3 minutes over a high heat then reduce the heat to low heat, cook until most of the water evaporates, the rice tender, about for 15-30 minutes. Remove the heat and let to cool. Serve stuffed peppers cold with lemon slice.
Washed and removed the stems and cut top off green peppers.
Add the rice in to the fried onions.
Add the other ingredients.
Pour the water and cook until the water is absorbed.
Fill each the fresh pepper with half cooked rice.
Add the water and cook until the rice is tender.