Stuffed Peppers with Meat

A Turkish home favorite: green peppers stuffed with ground beef, rice and mint, simmered in a light tomato broth. Serve warm, traditionally with yogurt on the side.

Ingredients

• 500 g green peppers for stuffing (8-10)
• 300 g ground beef (20% fat)
• 150 g white rice (short grain)
• 500 g hot water
• 150 g (1 large) onion
• 200 g (2 small) tomatoes
• 30 g (1 1/2 tbsp) tomato paste
• 30 g (2 tbsp) olive oil
• 15 g (1 tbsp) butter
• 3 g (1 tbsp) dried mint
• 20 g parsley
• 2 g (1 tsp) red pepper flakes
• 1 g (1/2 tsp) black pepper
• 12 g (2 tsp) salt

Instructions

1. 1

   Slice off the stem ends of the peppers and keep them as lids; remove the seeds.

2. 2

   Finely chop the onion, grate the tomatoes and chop the parsley. Knead the ground beef with the rinsed rice, onion, half of the tomatoes, half of the tomato paste, the olive oil, dried mint, parsley, red pepper flakes, black pepper and half of the salt for 2-3 minutes.

3. 3

   Fill the peppers three-quarters full (the rice will expand), put the lids back on and stand them upright, tightly packed, in a pot.

4. 4

   Mix the remaining tomatoes, tomato paste and salt with the hot water and pour over the peppers; dot the butter on top in small pieces.

5. 5

   Weigh the peppers down with an upside-down plate. Bring to a boil, then cover and simmer over low heat for 40-45 minutes, until the rice is fully cooked.

6. 6

   Remove from the heat, let rest for 10 minutes and serve with the sauce.

Nutrition

Per serving