Stuffed Peppers with Olive Oil

Stuffed peppers with Olive Oil, we give meaty version recipe previously, it is one of Turkey’s most delicious food. You should try the meatless, vegan version that is mostly eaten at lunch or as an appetizer. One of the things you should pay most attention to in this very simple meal is that the oil you will use is natural olive oil. These are the ingredients;

  • 1/2 cup olive oil
  • 2 pieces of onion
  • 2 tablespoons pine nuts
  • 1.5 cup rice
  • 10 pieces of medium size pepper
  • 2 cups of hot water
  • 1 pcs of medium size tomatoes (to cover them)
  • 1 tablespoon of currants
  • 1 teaspoon salt
  • 1 teaspoon mint
  • 1/2 teaspoon powder sugar
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon allspice

And here we go;

  1. Take half a glass of olive oil into a large rice pot and sauté 2 pink and sliced ​​onion.
  2. Add 2 tablespoons of peanuts and continue to roast until the color is clear.
  3. Add 1 cup of washed rice and roast for 2 to 3 minutes after the color peanuts have color.
  4. 1 tablespoon currants, 1 teaspoon of salt, half a teaspoon pepper, half a teaspoon allspice, half a teaspoon of powdered sugar and 1 teaspoon of the last time after adding the mint. and add 2 cups of hot water and cook for 7-8 minutes until the rice remains.
  5. Fill the prepared mortar, the top cover and the inside of the approximately 10 to 15 bell peppers. Take care to leave swelling and cooking in the mouth.
  6. Place the straws upright in a pot and cover the tops of the peppers with cherry tomatoes.
  7. Fill with water until half of the pan and take the olive oil and cover.
  8. Stuff them on the low-heat cooking broth and cook for about 30-35 minutes until the rice bottled. Serve warm or cold. Bon Appetit!
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