Turkish Stuffed Peppers with Ground Beef
(from taraagacayak’s recipe box)
Source: Aysel Agacayak
Prep time: 45 minutes
Cook time: 5 minutes
Serves 6 people
Categories: dinner, ground beef, lunch, main meals, peppers
Ingredients
- Small to medium sized green peppers, tops cut off, seeds and veins scraped out.
- 250 gr ground beef
- 2 large onions, finely chopped
- half the volume of rice to beef
- salt
- black pepper
- tomato paste
- sweet pepper paste
- spicy pepper paste
- olive oil
- flat-leaf parsley, finely chopped
- 2 tables beef bouillon
- water
Directions
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Put the onions, salt, pepper, tomato paste, pepper paste, and parsley into a shallow mixing bowl.
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Add the ground beef, kneading gently. The goal is to attain the right consistency which is a wet, non-sticky mixture.
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Add the olive oil to moisten and continue to knead the mixture. You may also add water if necessary.
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Add the rice and mix gently so as not to break the grains. The mixture will be wet and slimy and soft.
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Stuff the peppers making sure to fill the inside corners. Don’t stuff all the way to the top as the rice needs room to expand while it cooks.
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Arrange the peppers in a single layer of a pressure cooker. Cover each pepper with a little bit of tomato sauce or the cap of a tomato.
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In a separate saucepan, combine some olive oil, tomato sauce, bouillon and hot water equal to the amount of rice you’ve used. Pour this over the top of the peppers.
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Cook in a pressure cooker for five minutes.
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Note You can use this recipe to stuff dried eggplant in which case substitute the parsley for mint.