Stuffed Green Peppers
with Olive Oil
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Ingredients
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Measure
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Amount
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| Green peppers Onions Pine nuts Olive oil Rice Tomatoes Salt Sugar Water Currants Parsley Dill Fresh Mint Black Pepper Allspice Cinnamon Lemon Juice Water Salt |
12 medium size 8 medium size 2 tablespoons 2/3 cups 1 ¼ cups 3 small size 2 teaspoons 2 teaspoons 1 cup 2 tablespoons 1 small brunch 1 small brunch 10-15 medium leaves ¾ teaspoon ¾ teaspoon 1 teaspoon 2 tablespoons 1 cup + 2 tablespoons 1 teaspoon |
850 g
600 g 20 g 150 g 240 g 250 g 12 g 8 g 240 g 20 g 40 g 30 g 10 g 1.5 g 1.5 g 2 g 30 g 260 g 6 g |
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Instructions - 6 servings Remove stems and seeds of peppers. Pierce on bottoms with tip of a parking knife. Set aside. Combine finely chopped onions and pine nuts in a saucepan.
Add oil. Saute covered for 20 minutes or until onions are tender, stirring occasionally. Stir in rinsed and drained rice; mix well. Saute for 3-4 minutes, stirring again. Add minced tomatoes reserving one, salt, sugar and hot water; stir. |
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Sprinkle currants over. Cover and simmer for
10-15 minutes;drain. Remove from heat. Let stand covered for
10 minutes. Stir in finely chopped herbs. Season with spices,
sprinkle with lemon juice. Toss slightly. Fill peppers with
filling. Cut reserved tomatoes into 12 wedges.
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Nutritive
value
Regional characteristics This delicious dish comes from the western and southern regions. It is prepared during summer months and served as a side dish following a meat dish. It is also a favored dish on picnics because of its convenience or served as an appetizer at dinner parties. Notes If fresh mint is not available, 1 ½ tablespoons of dried mint can be used. Biography Samples of Turkish Cuisine, Ministry of Culture Publications of General Directorate of Folk Cultures Research and Development.
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