Turkish · Dinner
Rice Stuffed Peppers
Bell peppers filled with tomato-spiced basmati rice, onion, currants, pine nuts and fresh herbs, gently simmered in olive oil and stock until tender. This meat-free Turkish version leans on allspice, mint and dill for perfume and is served warm or at room temperature with lemon and yogurt.
$4
25 minsPrep
40 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
486Calories
9.8gProtein
17.6gFat
74.2gCarbs
18.4gSugar
8.1gFiber
941mgSodium
0.6mgChol
2.9gSat Fat
890mgPotassium
95mgCalcium
3.4mgIron
0mcgVitamin B12
128mgVitamin C
Goes well with
Turkish red wine or Efes beer
local
Ayran
international
vegetarian
gluten-free
low-cholesterol
high-fiber
gluten-free
Instructions
1
Prep
Slice the top off the bell pepper and reserve it, scoop out seeds and membrane, rinse the rice until water runs clear.
2
Sauté
Warm 1 tablespoon olive oil in a skillet over medium heat and cook the onion for 4–5 minutes, stirring, until soft and translucent.
3
Bloom
Stir the tomato, allspice, black pepper and salt into the skillet and cook over medium heat for 2–3 minutes until the tomato breaks down.
4
Toast
Add the rice, pine nuts and currants to the skillet and stir over medium heat for 1–2 minutes until the rice grains turn slightly translucent at the edges.
5
Simmer
Pour in 2 tablespoons vegetable stock, cover, and simmer over low heat for 8 minutes until the liquid is mostly absorbed and rice is still firm.
6
Fold
Remove from heat and fold the dill, mint and parsley through the half-cooked rice filling.
7
Stuff
Season the pepper cavity with a pinch of salt, loosely pack the filling leaving room for expansion, and replace the reserved top.
8
Braise
Stand the stuffed pepper upright in a snug saucepan, pour the remaining stock and olive oil around the base, cover, and braise over low heat for 25–30 minutes until the pepper is tender and rice is fully cooked.
9
Rest
Remove from heat and let the pepper rest, covered, for 10 minutes so the filling settles.
10
Plate
Set the stuffed pepper on a plate, spoon over any remaining pan juices, and serve with lemon wedge and yogurt.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5.6 oz160g basmati rice, uncooked
- 22 bell pepper
- 1/2 cup80g onion
- 1/2 cup90g tomato
- 2 tbsp2 tbsp pine nuts
- 2 tbsp2 tbsp currants
- 4 tbsp4 tbsp olive oil, divided
- 1 cup240ml vegetable stock, plus 2 tbsp for the pot
- 2 tbsp2 tbsp fresh dill
- 2 tbsp2 tbsp fresh mint
- 2 tbsp2 tbsp fresh parsley
- 1/2 tsp1/2 tsp ground allspice
- 1/2 tsp1/2 tsp black pepper
- 1/2 tsp1/2 tsp salt, plus a pinch for the pepper cavity
- 22 lemon wedge, for serving
- 2 tbsp2 tbsp plain yogurt, for serving
