Stuffed Green Peppers in Olive Oil

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INGREDIENTS:

  • 16 small bell peppers
  • 1 large tomato to cut 16 caps
  • 2 cups sushi rice
  • 4 medium onions, finely chopped
  • 3 tablespoons pinenuts
  • 3 Tablespoons currants
  • 1 cup parsley, chopped
  • 1 cup dill weed, chopped
  • 1 cup spearmint leaves, chopped
  • 2/3 cup olive oil
  • 1.5 cups of boiling water for the rice filling
  • 1/2 cup cold water for cooking
  • Juice of 1 lemon
  • 2 Tablespoons sugar
  • 2 teaspoon cinnamon
  • 1/2 teaspoon black pepper
  • 2 teaspoon salt


DIRECTIONS:

  1. Prepare the rice filling following the same procedure given for stuffed grape leaves.
  2. Loosely stuff the green peppers with the rice mixture, cover each with a tomato cap. 
  3. Place the stuffed peppers in a shallow pot, add 1/2 cup cold water.
  4. Cook at low heat for approximately 45 minutes or until the peppers are soft to touch.
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