Vegan Turkish Stuffed Peppers

Method

1. 1

   Hollow out the peppers — Slice the tops off the peppers and reserve as lids. Scoop out the seeds and membranes with a spoon, then set the hollowed peppers aside.

2. 2
   • onion 1
   • olive oil 3 tbsp
   • pine nuts 2 tbsp
   • tomato paste 1 tbsp
   • ground allspice 1 tsp
   • ground cinnamon 1 tsp

   Cook the rice filling base — Heat the olive oil in a pan over medium heat and cook the onion for about 5 minutes until softened. Add the pine nuts and toast briefly until golden, then stir in the tomato paste, allspice and cinnamon and cook for 1 minute more.

   ⏱10 min
3. 3
   • white rice 200 g
   • tomato 2
   • raisins 2 tbsp
   • fresh dill 2 tbsp
   • fresh parsley 2 tbsp
   • salt 1 tsp

   Stuff the peppers — Remove from the heat and stir in the rice, chopped tomatoes, raisins, dill, parsley, salt and pepper until well combined. Spoon the filling into each pepper, leaving a little room at the top for the rice to expand, then replace the lids.

4. 4
   • olive oil 3 tbsp
   • water 3 dl

   Arrange peppers in the dish — Arrange the stuffed peppers snugly upright in a baking dish. Pour the water around them so it comes about a third of the way up the peppers, and drizzle a little extra olive oil over the tops.

5. 5
   • white rice 200 g
   • lemon 1

   Bake and rest the peppers — Cover with foil and bake at 190°C for about 40 minutes, until the peppers are tender and the rice is fully cooked. Let rest for 10 minutes, then serve warm or at room temperature with lemon wedges.

   ⏱40 min