Turkish-style stuffed peppers
3 servings
40 minutes
Turkish stuffed peppers are a bright and aromatic dish that is a classic of Turkish cuisine. The recipe is based on the traditional method of stuffing vegetables, widely used in Eastern countries. Tender rice soaked in tomato paste, fragrant herbs, and lemon juice acquires a rich flavor with a slight tanginess. The dish's special zest comes from pepper salça—a thick puree of peppers filled with spicy notes. Each pepper is carefully filled with aromatic stuffing and brought to perfection in a pot where it simmers with potatoes. The result is tender, juicy peppers that are perfect for both everyday dinners and festive tables. Turks traditionally serve them with yogurt or fresh herbs, creating a harmonious blend of flavors.
1
Boil the rice until half-cooked. Grate the tomato, finely chop the parsley and onion, mix with the rice, add spices, oil, and lemon juice. In Turkey, they use something similar instead of tomato paste. Salça is a very thick puree of peppers or tomatoes, already seasoned with spices and salt. I prefer pepper salça and only use that. The rice mixture should be fragrant and slightly spicy (to taste), with a tangy flavor.
- Rice: 100 g
- Tomatoes: 1 piece
- Parsley: to taste
- Onion: 1 piece
- Dried thyme: to taste
- Dried mint: to taste
- Red pepper flakes: to taste
- Ground black pepper: to taste
- Lemon juice: 3 tablespoons
- Olive oil: 3 tablespoons
2
Next, we cut off the tops of the peppers (this is easily done with a finger) and remove the seeds. The hole should be just big enough for a teaspoon to pass through. We fill the peppers with the rice mixture. Not tightly, as the rice will expand when cooked. Finally, we insert a piece of tomato (for decoration).
- Green pepper: 6 pieces
- Rice: 100 g
- Tomatoes: 1 piece
3
We place the peppers in a pot and fill it with water up to the middle of the peppers. We also add one peeled and halved potato. This method helps to know when both the potato and peppers are ready. After about 20 minutes, everything is ready. It can be cooked on high heat with a lid while periodically checking the potato. Mine even cooked faster.
- Green pepper: 6 pieces