Sunday, 12 January 2014

Turkish Stuffed Bell Peppers

This makes quite a lot and I am only estimating the amount of bell pepper to fill...so you may want more. For if it's just for a couple of people halve or quarter the recipe. I usually just use this recipe for the leftover rice after making Stuffed Vine Leaves.


Turkish Stuffed Bell Peppers/Capsicum

Ingredients

8 Red or Yellow bell peppers/capsicums, cut in half and insides removed.

Stuffing;

4 cups uncooked white or brown rice
1/2 white onion, chopped finely
1 red or yellow bell pepper, chopped finely
2 large tomatoes, chopped finely (or 2x 400g tins of chopped tomatoes, liquid removed)
2 tsp salt
1 tsp pepper
1x 170g tin tomato paste
1 1/2 litres water
Juice of 3 lemons (reserve 1/4 cup)
1/2 bunch of parsley, chopped finely
1/2 bunch of mint, chopped finely
Vegan grated cheese (optional)


Method

Preheat oven to 350F/180C
Mix rice with onion, tomatoes, peppers, salt, pepper, herbs & lemon juice (reserving 1/4 cup).
In a separate bowl mix together the water, tomato paste and reserved lemon juice.
In a large saucepan add the rice and water mixture. (You could also do this in a rice maker).
Bring to boil then turn down heat to a simmer until rice is cooked. Add more water if needed.
Take off heat and mix through vegan cheese if using.
Place bell pepper halves on a baking tray.


Scoop in the rice mixture, pack it in , then top with more cheese if desired.
Bake in oven for 30 mins or until cheese and bell pepper have browned a bit.
Serve as a starter or a main with salad.




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