Stuffed Bell Pepper with Olive Oil

Stuffed Bell Pepper with Olive Oil is the one of the most important dishes of the feast.

Hint: Use plenty of onion to get the best result. It is essential that rice has to be roasted in such a way that it is kept fresh and bell peppers have to be cooked on low heat.

Cooking filling prepared with rice, black currant, pine nuts and cinnamon can be plain just with onion or be prepared with the addition of grated tomato, arbitrarily. Stuffed Bell Pepper with ground meat doesn't have to take that as an offense, but Stuffed Bell Pepper with Olive Oil is more preferred since it can be served as a warm or cold. It is a delicious meal and good alternative for vegetarians.

It is one of the most iconic dishes of Turkish cuisine. When we were kids, some of us had hard time to eat the peppers but enjoyed eating the filling part. When the yogurt is poured on it, its taste is legendary.

---

Serving Size: 10 people Preparation Time: 30 minutes Cooking Time: 45 minutes

Ingredients: 10 medium sized bell pepper 3 medium sized onion 6 tablespoon of olive oil 1,5 glass of rice 3/4 glass of hot water 1 medium sized tomato (to cover the bell pepper) 2 tablespoon of pine nut 1 tablespoon of black currant 1 dessertspoon of salt 1 dessertspoon of mint 1/2 dessert spoon of granulated sugar 1/2 teaspoon of black pepper 1/2 teaspoon of pimento

Tip: Take care to prepare a cooking filling "al dente" with the addition of a small amount of hot water. Make sure to add this oily hot water over the peppers before cooking. Cooking Suggestion: You can add grated tomatoes, cinnamon or finely chopped dill, arbitrarily. If you want to bake it in oven; add oily hot water over the stuffings that you place in a heat resistant container. Cover with aluminum foil. Bake it for 20-25 minutes in a pre-heated 200-degree oven, then bake it for 10-15 minutes without aluminum foil. Serve it warm or cold. Service Suggestion: You can serve it with lemon slices.

---

Alp Tuncer

Method:

1. Cut the tops off of the medium-sized bell peppers and rinse them under cold water; remove seeds and cut away the white ribs, which might be bitter. Chop the edible part of tops and set aside. Place the peppers in a large pot and cover with salted water. Chop the tomatoes into coarse pieces to cover the stuffing during the cooking process.

2. Chop the onion as small cubes. Wash the rice with plenty of water and drain the excess water.

3. Heat the olive oil in a saucepan. Add the onions and start roasting on medium heat until onions are tender.

4. Add pine nuts to the roasted onions and continue roasting until the pine nuts have a slight color. Gently stir to blend. Then add the rice, rinsed black currants, salt, granulated sugar, mint, black pepper and pimento. Mix them well.

5. Add hot water and cook on low heat until the rice is ready (al dente).

6. Fill the peppers with cooking fillings you prepared. Leave some space on the top for swelling. Cover the top of the peppers with chopped tomatoes.

7. Place the prepared stuffings perpendicular to the cooking pot. Add the prepared warm water with olive oil into the pan until they reach the mid level of the peppers.

8. Cook the peppers in a closed pot and cook at low heat for about 30-35 minutes until the rice is ready. Share it with your loved ones warm or cold.

This recipe is taken from yemek.com.