About this recipe:This vegetarian recipe for cold stuffed peppers is from my Turkish friend Khalida and is especially good with a garlic yoghurt sauce. This makes a wonderful main, or you can serve it as part of a Turkish meze spread. Best served with a garlic yoghurt sauce.
6 tablespoons extra virgin olive oil
1 large onion, finely chopped
290g arborio rice or other risotto rice
salt, to taste
freshly ground black pepper, to taste
1 to 2 teaspoons caster sugar
3 tablespoons pine nuts
3 tablespoons currants or small raisins
1 large tomato, peeled and diced
1 teaspoon ground cinnamon
1/2 teaspoon allspice
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
juice of 1 lemon
6 green or red peppers
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Heat 3 tablespoons of the olive oil in a frying pan and fry the onions until they are soft. Add the rice and stir until the rice grains are coated with oil. This should take about 3 minutes.
Preheat oven to 190 C / Gas 5.
Add the water, salt, pepper and sugar. Mix well and cook for 15 minutes until the rice has absorbed all the water, but is still slightly undercooked. Stir in the pine nuts, currants or raisins, tomato, cinnamon, allspice, mint, dill, parsley, lemon juice and remaining olive oil.
Cut a circular opening around the top of the peppers and set aside as a cover. Remove the seeds and the insides with a small spoon. Equally divide the filling between the peppers and replace the cover.
Place the pepper side by side on a flat baking tray and pour on about 1cm of water.
Bake in the preheated oven for about 45 to 55 minutes, until the peppers are soft.