Ret salad , meze, appetizers, Side-dish, main course
Forb. tid 30minutter
Tilb. tid 40minutter
Samlet tid 1time10minutter
2medium sizeonion,finely chopped
2medium sizetomatoes,finely chopped
½bunchitalian parsley,finely chopped
salt and pepper
Sådan gør du
1: Rinse the peppers and carefully cut the top of - save them for later2: Mix the meat, onions, tomatoes and rinsed rice with parsley, mint, salt and pepper.3: Fill the peppers carefully with the stuffing - about 3/4 up. There must be room so the rice and meat can expand a bit. Some fry the stuffing separately and boil the rice in advance -I don't do that. Just mix it all together and put it into the peppers.4: Put the peppers close together in a small pan, so they do not fall over. Add the pepper tops on top of the stuffed peppers and maybe a slice of tomato in between.5: Mix water and tomato paste together.6: Carefully pour water / tomato mixture into the pan to the peppers. The water should reach about ½ up on the side of the peppers. Add butter. Add more liquid if needed.7: let it cook on medium heat for about 35-40 minutes so the rice is finished and puffs up.8: Serve them warm with green salad and good bread. Or let them cool and serve as part of the meze table along with several other small dishes.
This Turkish bread is really nice to serve with the peppers, as it is super good to porridge the delicious and savory tomato sauce with. If you like, you can also serve a mix of stuffed peppers with stuffed eggplants, squash, tomatoes or onions. It all taste really nice.
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