Ingredients
12 Green Bell Peppers
1 Glass (330ml) of Rice
2 Glasses of Olive Oil
1 Tablespoon of Nuts
6 Onions
1 Teaspoon Mint
1 Tablespoon Dried Grape
1 Bunch of Dill
6 Cubes of Sugar
1 Lemon
1 Teaspoon of allspice (yenibahar)
2 Glasses of Water
1 Teaspoon Salt
½ Teaspoon of Black Pepper
2 Tomatoes to use as cap as seen on the photo
Directions
Rinse the rice and let it sit in salty water for a while. Clean the dried grapes and nuts and put them in salty water too. And open the peppers where you will place the mixture. Put olive oil and nuts into a cooking pot and stir till they get pinkie colour and then add chopped onions, keep stirring. Drain the rice which is in the salty water and add them too. Continue to stir about 15 min. And lower the heat. After 15 min. Add mint, dill, sugar cubes, lemon juice, salt and black pepper. Add a glass of water. Let it get cooked till all water vaporized. Turn off the heat and add allspice and stir it well. There you go now you have the mixture.
Rinse the rice and let it sit in salty water for a while. Clean the dried grapes and nuts and put them in salty water too. And open the peppers where you will place the mixture. Put olive oil and nuts into a cooking pot and stir till they get pinkie colour and then add chopped onions, keep stirring. Drain the rice which is in the salty water and add them too. Continue to stir about 15 min. And lower the heat. After 15 min. Add mint, dill, sugar cubes, lemon juice, salt and black pepper. Add a glass of water. Let it get cooked till all water vaporized. Turn off the heat and add allspice and stir it well. There you go now you have the mixture.
Now it’s the fun part. Stuffed the green bell pepper with the mixture you cooked. Place the stuffed peppers into cooking pan and add a glass of water. Let it cook for 15 min.
When the stuffed peppers cool down, place them in glass pot. Cook them in a oven for 20 min.
175 degrees C.
175 degrees C.
