Turkish · Dinner
Rice Stuffed Peppers
Bell peppers halved and roasted, then filled with basmati rice cooked with onion, tomato, currants and pine nuts, finished with dill, mint and allspice in the Turkish zeytinyagli style. Served warm or at room temperature with lemon and yogurt.
$4
20 minsPrep
40 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
318Calories
8.3gProtein
11.2gFat
51.2gCarbs
14.5gSugar
7.6gFiber
380mgSodium
2.8mgChol
1.8gSat Fat
680mgPotassium
95mgCalcium
2.1mgIron
0.1mcgVitamin B12
112mgVitamin C
vegetarian
low-cholesterol
high-fiber
low-calorie
mediterranean
all-time-classics
vegan
Instructions
1
Prep
Halve the bell pepper lengthwise, remove seeds and ribs, and set upright in a baking dish. Preheat oven to 375F (190C).
2
Sauté
Warm olive oil in a skillet over medium heat. Cook diced onion for 4 minutes until soft, then add diced tomato, pine nuts, allspice and cinnamon. Cook 2 minutes until tomato softens.
3
Simmer
Add rice, currants and vegetable stock, bring to a boil over medium-high heat, then cover, reduce to low and simmer for 8 minutes until liquid is absorbed.
4
Fold
Remove from heat, fold in dill, mint and lemon juice. Season with salt and pepper.
5
Stuff and bake
Pack rice into pepper halves and drizzle with olive oil. Bake at 375F (190C) for 30 minutes until peppers soften, tenting with foil if browning too quickly.
6
Plate
Transfer peppers to a plate, spoon yogurt alongside, and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6.4 oz180g basmati rice, uncooked
- 22 large bell pepper (about 280g)
- 22 onion (about 100g)
- 22 small tomato (about 60g)
- 2 tbsp2 tbsp pine nuts
- 2 tbsp2 tbsp currants
- 2 tbsp2 tbsp olive oil, plus extra for drizzling
- 4 tbsp4 tbsp dill
- 2 tbsp2 tbsp mint
- 1/2 tsp1/2 tsp ground allspice
- 1/2 tsp1/2 tsp ground cinnamon
- 1/2 cup120ml vegetable stock
- 2 tbsp2 tbsp lemon juice, plus a wedge to serve
- salt, to taste
- black pepper, to taste
- 4 tbsp4 tbsp plain yogurt, to serve
