Turkish Stuffed Peppers Recipe
This is a great way of using up leftover cooked lamb or beef, because it is so unusual. It’s not really a Turkish recipe, but you can believe it is because the ingredients are so Turkish and Turkish cuisine uses a lot of stuffed vegetables. It takes a fair amount of preparation time but is well worth the effort. I serve this as an appetizer, but you can make it as a main dish. As an appetizer, one pepper per guest is good, but as an entrée, serve two. This will serve 4 people as an appetizer, just increase the quantities as needed for more.
Author: Mark Knowles
Recipe type: Appetiser
- A cup of long grain white rice
- 2 cups of water
- 4 medium sized red or green peppers
- ¾ lb of ground lamb or beef leftovers
- 2 onions
- peeled and chopped small
- 2 cloves garlic, chopped small
- 14 oz can of tomatoes
- 4 teaspoons tomato puree
- 2 tablespoons raisins or currants
- ½ teaspoon of dried cinnamon
- ½ teaspoon marjoram
- 3 tablespoons pine nuts
- Olive oil
- Salt and pepper
- A large bottle of wine
- First, open the wine, pour and sip.
- Now, preheat the oven to 375F. Take the saucepan, and add a little olive oil. Heat the oil and add the rice (washed and drained) fry for a couple of minutes and coat with oil.
- Add 2 cups of water and a pinch of salt. Bring to the boil and simmer for about 15 minutes. Check the cooking time on the packet.
- In a skillet, fry the onions and garlic in some more olive oil for a couple of minutes to soften. Add the meat, currants and pine nuts. Now add the cinnamon, and marjoram, season with salt and pepper and add two tomatoes from the can with a little tomato juice. Mix well and leave to simmer gently.
- Now, take the peppers, cut the tops off, remove the seeds and cut the stalk off. Wash the inside of the pepper to make sure all the seeds are gone. When the rice is ready, add it to the skillet and mix well. Remove from the heat, and spoon the mixture into the peppers. Push it down with a spoon to get as much as possible in. Now, put a teaspoon of tomato puree on the top of the peppers and replace the tops.
- Place the peppers in the casserole dish. If there is any meat mixture left, pour it into the bottom of the casserole around the peppers. Add the rest of the tomatoes to the casserole also. Cover the casserole and cook for 45 minutes. Serve hot, sprinkled with some chopped green onions or coriander.