Stuffed Peppers Veg
CD MC Turkish 80mins plus cooling
name: Biber Dolmasi
4 Cold Vegetarian Vegan
Vegetables Dried Fruit Nuts Herbs Main
Course Gluten wheat Dairy Free Turkey Europe
4 Onions, finely chopped
2 tbsp Pine Nuts
50g/2oz Long Grain
2 Tomatoes, 1 finely chopped
1 teasp Sugar
180ml/6fl.oz. Boiling Water
1 heaped tbsp Sultanas
8 medium Green Capsicums (Sweet Peppers)
1 heaped tbsp
Freshly chopped Parsley or
2 teasp Dried
1 teasp Dried Mint
1 teasp Cinnamon
1/2 teasp Black Pepper
1/2 teasp Allspice
1tbsp Lemon Juice
1. Heat the oil in
a medium saucepan, add the onions and nuts, mix well then reduce the heat, cover
and cook for about 5 minutes or until the onions are softened, stirring
2. Remove the lid,
raise the heat a little and stir for a few minutes until the nuts
3. Add the
rice and the finely chopped tomato and mix well. to the pan and stir a
couple of times to coat the rice.
4. Ass the salt,
sugar, boiling water, and sultanas, mix well, reduce the heat to low and cook
for 10 minutes, stirring from time to time.
5. Meanwhile, cut
the remaining tomato into quarters then thinly slice and set aside.
6. Cut out the
stalks from the capsicums, remove the seeds and sprinkle the insides with a
7. Add the
parsley, mint, cinnamon, black pepper and allspice and the lemon juice to the rice mixture, stir and
continue to simmer for a further 10 minutes.
8. Fill the
prepared capsicums with the rice mixture, arrange the sliced tomatoes over the
top of each then place upright in a large saucepan.
9. Gently pour in
enough boiling water to come about 7.5cm/3-inches up the sides of the peppers,
cover the pan with a lid and cook over a low heat for 30 minutes.
10. Carefully pour
off the water and allow the peppers to cool before serving.