Sunday, 21 September 2008


  • 1/2 kg peppers
  • 250 g lean steak mince
  • 1 -2 tbsp oil
  • 1 cup  of rice
  • 2 onion
  • bunch of fresh parsley
  • salt, black pepper
  • 2-3 tomatoes
  • 1 tbsp tomato puree
  • some water
  • little oil 
  • extra tomatoes, sliced,  to use them as lids  for  the peppers.
First wash the peppers and take the stalks out by cutting around them and pushing them inwards with your thumb. Then prepare the filling. Place the mince into a dip dish, add the washed rice, oil. Chop the onions finely and dice the tomatoes, adding the  chopped parsley in to the mince and rice mixture.  Some salt and black pepper to taste and then mix it all together to bind it. 
Stuff each pepper loosely with the mixture( about 1 -2 table spoonful each pepper) making sure to leave room for  rice to expand. if we stuff the peppers too much the rice wont cook through. Cut the tomatoes into small round shapes to cover the peppers like a lid. Then transfer the peppers to a dip pan and add some water to cover up to half way of the peppers. Mix the tomato puree in some water and pour it over the peppers making sure the water covers the peppers at this stage.  Drizzle some oil over the peppers then, put the pan on a high heat and bring it to boil. Then turn the heat to low and let it cook slowly for 25-30 minutes until it is cooked. When cooked, transfer it to a serving plate  and use the juices as sauce for the peppers. Afiyet olsun...

In Turkey we prefer the small, thin skinned  peppers  for  this dish. The measurements above are for small peppers. If you are using larger, firm flesh capsicums you need to use more stuffing per pepper.
Please see my post for ETLI DOLMA, on 18- Nov- 08. made with CAPSICUM PEPPERS.

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