Stuffed Peppers in Olive Oil

Green peppers filled with rice scented with raisins, mint, cinnamon and allspice, slowly cooked in olive oil. A classic Turkish meze and lunch served cold; fully plant-based.

Ingredients

• 600 g green stuffing peppers (about 12)
• 250 g white rice, rinsed and drained
• 250 g onion, finely chopped
• 110 g olive oil
• 150 g tomato (1 large; half grated, half sliced for lids)
• 25 g raisins
• 4 g (1 tbsp) dried mint
• 2 g (1 tsp) cinnamon
• 2 g (1 tsp) allspice
• 10 g (2 tsp) sugar
• 20 g (1 1/2 tbsp) lemon juice
• 450 g (about 2 cups) hot water
• 10 g (2 tsp) salt

Instructions

1. 1

   Cut the tops off the peppers to use as lids, remove the seeds and rinse. Grate half the tomato and slice the other half into rounds for lids.

2. 2

   Heat 80 g of the olive oil in a wide pot and sauté the onion over medium heat for 8-10 minutes until soft and lightly golden.

3. 3

   Add the rice and toast for 5 minutes until translucent. Stir in the raisins, grated tomato, mint, cinnamon, allspice, sugar and salt.

4. 4

   Add 150 g of the hot water, cover and cook on low for 8-10 minutes until absorbed (the rice should stay half-cooked). Let the filling cool slightly.

5. 5

   Fill the peppers three-quarters full (the rice will swell, so don't pack them) and cap each with a tomato slice.

6. 6

   Stand the peppers upright and snugly in a pot. Pour over the remaining 300 g hot water, 30 g olive oil and the lemon juice.

7. 7

   Place an upturned plate on top and cover with the lid. Once boiling, simmer on low for 40-45 minutes until the peppers are soft and the rice is fully cooked.

8. 8

   Let cool in the pot and serve at room temperature or cold.

Nutrition

Per serving