Stuffed Bell Peppers (Turkish)
Dinner · Turkish · Ready in 50 min · Serves 2
Vibrant red peppers stuffed with spiced rice, ground meat, and dried fruits. Baked until tender and fragrant with warm spices. A traditional, elegant Turkish iftar dish.
Per serving
- Calories
- 300
- Protein
- 16 g
- Carbs
- 34 g
- Fat
- 10 g
- Fibre
- 4 g
Vitamins and minerals, % of a day’s needs
- Iron16%
- Vitamin D0%
- B1281%
- Zinc36%
- Magnesium13%
- Omega-323%
- Vitamin C168%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 2 large Red bell peppers
- 100 g Basmati rice
- 150 g Ground lamb (or beef)
- 80 g Onion
- 40 g Dried apricots, chopped
- 1 tsp Ground allspice
- 2 tbsp Olive oil
- 200 ml Vegetable broth (or chicken)
Method
- 1
Preheat oven to 190°C (375°F). Slice the tops off 2 large red peppers and remove seeds and membranes carefully. Arrange upright in a baking dish.
- 2
Dice 80g onion finely. Heat 2 tbsp olive oil in a frying pan and brown 150g ground meat with the onion for 5 minutes. Add 100g rinsed rice, 40g chopped apricots, and 1 tsp ground allspice. Cook for 2 minutes.
- 3
Spoon the filling evenly into each pepper cavity, packing it gently. Pour 200ml broth around the peppers in the baking dish.
- 4
Cover the baking dish with foil and bake for 30-35 minutes until the peppers are tender and the rice is cooked through. The broth should be mostly absorbed.
- 5
Remove foil and serve the stuffed peppers warm, spooning any remaining cooking liquid over the top. Serve as a main course with yogurt and bread on the side.
