Stuffed Peppers is one of the standard recipes that should never be missed in Turkish cuisine. It is the home cooking par excellence.
- 8-10 small peppers
- 300 g Minced beef
- 2 medium sized tomatoes
- 2 small onions
- 50 g rice
- Tomato paste
- Sieved tomatos
- Salt, pepper
- Dried chilies
Time: 50 min
- First, prior to preparation, arrange the peppers upright in the pot. Thus, it fits exactly! Rinse the green pepper under cold water and free the stem with a knife or by pressing. Core the interior. Gently handle them, because they should not tear at the edges. Now put aside …
- The filling for the beaver Dolması we prepare in a bowl. Peel the onions and chop them with a grater. A small mixer does it too. Then add the minced meat. Chop the garlic and put it in it. Before you peel the tomatoes, place a plate next to them. Cut the peel of tomatoes about the diameter of the pepper heads – not too thin. Then rub the peeled tomato into the filling and add the rice that you previously washed. Mix a spoon of salça and the passed tomatoes. Then add the spices, thyme, salt, pepper, dried chilli and the chopped parsley.
- Mix all the ingredients for the filling well and with the help of a spoon carefully pour into the green pepper. Do not fully fill up. The stuffed peppers are then covered with the thick tomato peel and sealed. So all other peppers are cooked until the pot is full. With a plate slightly smaller than the diameter of the pot, the stuffed peppers are covered. This is the only way to keep everything where it needs to be during cooking. Add a small glass of water and the rest of the passed tomatoes.
- For light to medium heat, let the dish simmer for about 30 minutes under constant control. Lift the lid or plates several times and check if there is enough water left. When the rice in the pepper filling is over, or the peppers assume a slightly yellowish color, it is ready! When serving on the plate, you can give some of the liquid in the pot over the open pepper, or garnish with yogurt, parsley and chili pepper.