Stuffed Green Bell Pepper

I love this recipe. It is very well known recipe in Turkey and also known as Zeytinyagli Biber Dolmasi. This recipe could be done either with ground beef or without ground beef. Of course these two recipes are kind of different from each other. The only differences is not meat. When you cook it with meat, it could be main dish and most people could prefer eating it with yogurt. If the recipe is without meat, then people prefer cooking it with olive oil, and they eat it with lemon juice. Ooppss, I almost am forgetting one difference. If it is cooked without meat then you should serve it cold, otherwise hot.

We are about to enter summer. So I choose stuffed green bell pepper without meat. In this style I will serve this as a side dish.   I leave alone. If I will not have guest this night, I may prefer to eat it without nothing. Because I can not eat too much when I am alone.

I also should say onething about this. I have never realized that the recipe does not sound delicious when you call it in another language, or call it different than you always call…

I have chosen the recipe from Devletşah’s website.

Ingredients:

13 small green bell pepper

1 cup rice

1 cup hot water

1 big onion

2 table spoon pine nuts

2 table spoon black currants

1 tea spoon dried mint

1 tea spoon allspice

1 tea spoon salt

1 tea spoon sugar

1 tomato

1. Start heating chopped onions by adding them in the saucepan with some olive oil and a little bit water. Close the cover of the pan.
2. After about 5 minutes later add the pine nuts. Stir them a few minutes more.

3. Add a cup of washed rice and stir 3-4 minutes.

4. Pour the hot water, add currants and all spices then wait a little bit for rice to absorb water.

5. Prepare peppers. Wash them and take the seeds out.

6. Stuff the peppers with the rice mixture.

7. Slice the tomato and lay the slices on every stuffed pepper in the saucepan.

8. Fill the saucepan with water until the top of the peppers. Add some lemon juice and olive oil.

9. Cook until the peppers absorb the water, approximately 20-30 minutes.

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