Authentic Meatless Turkish Stuffed Green Peppers With Olive Oil
So nutritious and tasty vegan recipe consumable both in lunch or dinner
Ingredients
- 1 cup white rice long grain
- 1 tea glass brown bulgur
- 2 pieces onion middle sized
- 1 tbsp tomato paste
- 1 dessert spoon salt
- 1 dessert spoon chili pepper
- 1 tea spoon mint
- 1/2 tea spoon cumin
- 1 tea glass olive oil extra virgin
- 15 pieces green pepper
- 3 pieces potatoes
- 7 pieces cherry tomatoes to use on to filled green peppers
Green Peppers Sauce Ingredients
- 1 tbsp tomato paste
- 1/2 tea glass olive oil extra virgin
- 3 cups water
- 1 tea spoon salt
Instructions
- Peel them off in "zebra style" and cut their heads.Chop the eggplants and make them rest in salted cold water for 15 minutes.
- Peel off the tomatoes.Chop the 3 of tomatoes into small cubes.Chop the last tomatoe in rings.Chop the 2 of green chili peppers. (to place on top in later.)Chop the rest in small pieces for the sauce.Chop the onions thinly.Chop the garlics and pasley very thinly.
- Wash the salted and rested eggplants; drain and dry them with help of kitchen paper towel.
- Pour 1 liter of sunflower oil in the pan and heat it for 2 minutes.Add eggplants within the oil. When the eggplants turn into golden brown color, take them off the heat.Place them on a plate with paper towel.
- Make them rest for 15-20 minutes.
Notes
Step 1. Preparation of the rice and oignons
Put 1 cup of rice and 1 tea cup (100 ml) of brown bulgur in a container and cover them with water at room temperature for 1 hour.
After 1 one hour, drain them.
Add chopped onions, tomato paste, salt, ground paprika, mint, olive oil and cumin.
Knead them all for 5 minutes so that all the flavors get mingled with each other.
STEP 2. Preparation of Tomatoes and Green Peppers
Cut the heads of prewashed green peppers.
Hollow out the green peppers with help of a knife and pierce slightly the bottom of every green pepper with knife.
Chop the tomatoes.
(I used small sized tomatoes but you may prefer the regular size by dividing them to 4 as well.)
STEP 3. Filling The Green Peppers
Start filling the green peppers with rice&brown bulgur.
Leave one finger tickness of space on top to add the cherry tomatoe piece.
Place tomato pieces and cut potatoes tightly.
Place them tightly in the pot so that they stay stable in the pot during the cooking step.
STEP 4. Preparation of The Sauce
Poor 1/4 tea glass of olive oil in the pot.
Add 1 table spoon of tomatoe paste and 1 tea spoon of salt.
Cook them for 5 minutes continiously with help of a wooden spoon.
Add 3 cup of hot water.
Stir them all.
Poor the sauce on the stuffed green peppers.
Be sure to poor the sauce on all the peppers one-by-one so that they absorb it deeply.
Then poor all the sauce into the pot.
Place a plate on top in reverse position.
Close the lid and put it on the stove.
STEP5. Cooking
Wait until it boils on high heat.
When boiled, minimize the heat to medium and let it cook for 1 hour.
STEP 6. Cooling
Let them rest for 20 minutes so that all the flavors get blended well to maximize the final taste.
Serving Suggestions
This specialty of the Turkish cuisine can be consumed both as main course or a perfect side dish.
You may prefer to serve it with authentic home made Turkish yoghurt or with pasta.
I hope you enjoy this meatless and very tasty stuffed green peppers recipe and you cook it for your friends and family.
I will be so happy if you share your experience with my recipe on Instagram as well.