Wednesday, 9 April 2008



HI ALL, here are some  selection of stuffed vegetables which are very popular in Turkey. INGREDENTS FOR THE FILLING  below was enough to stuff 4 peppers, 1 aubergine, 2 medium tomatoes and 8 oz of vine leaves. If you are stuffing just 4 peppers, you will have half of the rice left over. You can either freeze the half cooked rice for later use or cook it and use it as  a SPICY RICE, which is very nice served with meat or vegetables or as a cold rice salad for the next day. It will keep in the fridge for couple of days.

  • 4 Peppers. 
Put peppers in the microwave on high for 5 minutes to soften them for stuffing. take them out and prepare the filling.

  • 2 tbsp  olive oil
  • 1 cup ( 8 oz ) rice
  • 1 cup ( 8 fl oz ) hot water
  • 1 large onion
  • 1 tsp cinnamon
  • 1 tsp black pepper
  • salt to taste
  • large bunch of dill and parsley.
1 sliced tomato ( to use on top of peppers )
Half a cup hot water


Chop the onion, add into the pan together with washed rice  cinnamon,salt and pepper.  Mix well add hot water and cook on medium heat for 5 minutes. ( We are just half cooking the rice ) Turn the heat off add dill and parsley. Let it cool for 5- 10 minutes. In the mean time prepare the peppers by slicing off the stalk ends and pulling out the core and the seeds. Then stuff them with the rice and sit them upright in a casserole dish. Place a tomato slice to each pepper so rice wont come out. Add half a cup of hot water in to the casserole cover with foil and cook on preheated oven gas mark 5, 375 F, 190 C FOR  1 hour. Take the lid off last 10-15 minutes to brown the peppers slightly. Afiyet olsun, Enjoy...

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