Beef and rice stuffed bell peppers
January 14, 2021
Green bell peppers: 12 small sized (650 grams)
Rice: 2/5 cups (75 grams)
Onions: 2 medium sized (120 grams)
Parsley: 1/2 bunch (30 grams)
Dill: 1/2 bunch (20 grams)
Tomatoes: 2 medium sized (220 grams)
Ground beef (medium fat) 1 3/4 cups (300 grams)
Tomato paste: 1 tablespoon (10 grams)
Water: 1 1/2 cups (300 millilitres)
Oil:1 tablespoon (10 grams)
Peppermint: 1 tablespoon (1.3 grams)
Black pepper: 1/2 dessertspoon (1 gram)
Sodium 7.00 mg
Phosphate 126.00 mg
- Wash all the vegetables. Remove the stems of the bell peppers by pushing the stems inwards, remove the seeds and pierce in several places. Rinse and sieve/filter the rice. Peel, wash and finely chop the chop onions.
- Slice one of the tomatoes to the thickness of a 1/2 cm2. Mix the rice, onions, parsley, dill, sliced tomatoes, ground beef, tomato paste, ¼ cup of water, oil, salt, peppermint and black pepper well.
- Fill the bell peppers with this mixture. Close the top of the bell peppers with tomato, and put all the bell peppers into the saucepan. Add the remaining water to the hot saucepan, close the lid. Cook for 50 minutes until the rice softens.
Origins and Traditions
It is cooked in nearly every home. It is very nutritious thanks to its meat and vegetable ingredients. In the eastern part of Turkey the meat ingredients makes up a greater proportion of the dish and in the western part there is a greater quantity of rice and olive oil. In some regions people prepare this dish with bulghur instead of rice.