Gourmet Turkish Vegetarian Stuffed Peppers: A Feast for the Senses

Allergens

Dairy (Feta cheese)

Ingredients

• 4 large bell peppers (assorted colors)
• 2 cups cooked rice (preferably basmati)
• 1 can (15 oz) diced tomatoes, drained
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup crumbled feta cheese
• 2 tbsp fresh parsley, finely chopped
• 2 tbsp fresh dill, finely chopped
• 1 tsp ground cumin
• 1/2 tsp ground paprika
• 1/2 tsp ground black pepper
• 1/4 tsp salt
• 3 tbsp olive oil
• 1 cup water or vegetable broth

Instructions

1. a. Preheat oven to 350°F (175°C). b. Cut off the tops of the bell peppers and remove seeds and membranes. Set aside. c. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until softened. d. Stir in tomatoes, cooked rice, feta cheese, parsley, dill, cumin, paprika, black pepper, and salt. Cook for 2 3 minutes. e. Spoon the rice mixture into the hollowed bell peppers, filling them to the top. f. Arrange stuffed peppers in a baking dish, add water or vegetable broth to the bottom of the dish, and cover with aluminum foil. g. Bake for 45 minutes or until peppers are tender. h. Uncover and bake for an additional 5 10 minutes to slightly brown the top layer of rice. i. Serve immediately, garnishing with extra parsley and dill if desired.

Chef’s Insight

The key to perfect stuffed peppers is in the balance of flavors, so adjust seasonings as needed.

Notes

This recipe uses traditional Turkish spices and flavors for an authentic taste experience.