Stuffed Green Peppers | Turkish Eats

This is one of the staples of home cooking. With minor variations, the same recipe can be applied to three other vegetables: tomato, eggplant and mediterrenean zucchini. The three vegetables are often cooked in the same pot allowing their flavors to blend into something quite exquisite. 


  • 12 small green peppers
  • 1.5 lb ground round, beef or lamb
  • 1 medium onion
  • 2 large tomatoes
  • 1/3 cup rice
  • 1/3 cup water for the filling
  • 1/2 bunch Italian flat leaf parsley
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1 cup water added during cooking
  • Yogurt for garnish


  1. Wash the rice and leave it in a bowl filled with cold water for about half an hour.
  2. Use one of the tomatoes to prepare the caps for the peppers as shown in the picture above. 
  3. Finely chop the onion and the parsley. 
  4. Chop the second tomato and whatever is left from the first tomato. 
  5. Put the chopped onion, parsley, tomato, spices and 1/3 cup of water in a bowl and mix them well.
  6. Wash the peppers and punch them on three sides using a fork. Cut the tops of the peppers, remove the seeds and stuff them loosely with the meat filling. 
  7. Arrange the stuffed peppers in a shallow pan as shown below. If the pan is too large, you can use a potato or two to prevent the peppers from turning over during cooking. They will be quite delicious too.
  8. Add 2/3 cups of water, close the lid and bring the pot to a boil. As soon as the water begins to boil, reduce the heat and simmer for about 75 minutes. 
  9. Serve hot with plain yogurt.
© Mehmet Ozturk 2017