A classic Anatolian main course featuring bell peppers stuffed with a savory mixture of ground meat and rice, slow-cooked to perfection in the oven.
Welcome to my kitchen, my dear. For these stuffed peppers, make sure to sauté your onions until they are translucent and sweet, as this depth of flavor is the foundation of a true Anatolian dish. Remember to leave a small gap at the top of each pepper when stuffing, as the rice will expand while cooking in the oven.
Malzemeler
Ana Malzemeler
0.5 çay kaşığı black pepper
2 adet garlic
150 g ground meat
1 adet onion
10 g parsley
1 yemek kaşığı pepper paste
0.5 bardak rice
0.5 çay kaşığı salt
1 yemek kaşığı tomato paste
0.25 bardak vegetable oil
Üzerlerine
25 g butter
Sosu için
1 bardak water
Hazırlanışı
1
Finely chop 150 g onion, 10 g garlic, and 10 g parsley.
2
In a bowl, combine 150 g ground meat, 77 g rice, chopped onion, garlic, parsley, 15 g pepper paste, 15 g tomato paste, 3 g salt, 3 g black pepper, and 46 g vegetable oil.
