Turkish Stuffed Peppers
Savory Turkish-style stuffed peppers with rice, spices, dried fruit and cashews. Meat optional. Tips for swaps, baking, storage and reheating.
I have made variations of these Turkish-inspired stuffed peppers for years. The version I give here includes meat, but they are 100% delicious without it.
Any extra stuffing that doesn't fit in a pepper could be mounded in a hollowed-out zucchini, heaped on a slice of eggplant, or simply eaten as a treat.
Recipe by Maurita from 37 Cooks.
- Savory rice filling mixes spices, dried fruit, cashews and fresh mint; meat is optional.
- Bake stuffed bell peppers at 400 F about 45 minutes, basting and adding water if pan dries.
- Make ahead by stuffing and refrigerating 24 hours; refrigerate leftovers 3 to 4 days or freeze cooked peppers.
Preparation Instructions:
- Heat the oven to 400° Fahrenheit.
- Place the cooked and cooled rice in a large bowl, and separate by stirring well. Cut the tops of the peppers off for stuffing, and clean them inside. If needed, cut a very thin slice off the bottom so they'll stand up. Put the peppers in a baking dish that is about as deep as the peppers are tall.
- In a large skillet, heat 1 Tablespoon olive oil over moderate heat. Add the ground meat, breaking it up. Brown the meat, stirring well, and when it is cooked, remove it to a plate with a slotted spoon. Pour off the accumulated fat, and discard it.
- In the same skillet, heat another Tablespoon of oil, and sauté the onions and the garlic. Season liberally with salt and pepper, and cook, stirring occasionally, for about 5 minutes, until the onions become translucent. Add the coriander, cumin, oregano, cinnamon, and allspice; stir well, and cook not quite a minute, just until the fragrance blooms. Add the chopped cashews, dried fruits, and ¼ cup of the mint. Cook about 5 more minutes, until very fragrant. Remove from heat; add this mixture to the rice and stir well to combine. Add remaining mint, lemon juice and Aleppo pepper, and taste for seasoning.
- Divide the mixture among the 6 peppers, pressing down on the stuffing to pack it well. Pour about half of the tomato sauce over the stuffed peppers. Slice the tomatoes to get curved end-slice ‘caps’, and put one of these tomato caps on top of each pepper. Add ½ cup water to the remaining tomato sauce, and pour that into the bottom of the pan.
- Bake, uncovered, about 45 minutes. Baste the peppers with the sauce once or twice. While the peppers cook, if the pan seems to be drying out, simply add a little more water to the bottom.
- Serve the peppers hot or at room temperature. Drizzle with olive oil and lemon juice, and garnish with more fresh mint leaves and Aleppo pepper flakes.
thespicehouse.com
Frequently Asked Questions
Can I make these peppers without meat?
Yes. Omit the ground meat and either increase the rice and nut/fruit mixture, or add a vegetarian protein such as cooked lentils, chopped mushrooms, crumbled firm tofu, or cooked chickpeas. Sauté mushrooms or lentils with the onion and spices so the filling still has good texture and flavor.
What can I use instead of rice?
You can substitute cooked quinoa, bulgur, or couscous. Keep the same volume of cooked grain and check moisture. Quinoa gives a light texture; bulgur and couscous can absorb more sauce so add a little extra liquid if the filling feels dry.
How do I make this nut free or keep it gluten free?
For a nut free version, leave out the cashews and stir in toasted pumpkin or sunflower seeds for crunch. The recipe is naturally gluten free when you use plain rice and gluten free tomato sauce. Always check labels on spices and dried fruit for hidden gluten.
Which bell peppers work best and how do I keep them upright?
Any large bell peppers are fine. Choose even, squat peppers with flat bottoms if possible. If a pepper wobbles, trim a very thin slice from the bottom so it stands flat. Place them snugly in the baking dish so they support each other.
How do I know when the peppers are done and do I need to cover them?
Bake uncovered about 45 minutes at 400 F. They are done when the pepper walls are tender and the filling is hot through. If the tops brown too quickly, loosely tent with foil. If peppers are still firm after 45 minutes, bake an extra 10 to 15 minutes.
Can I prepare these ahead and how should I store leftovers?
Yes. Assemble the stuffed peppers and refrigerate up to 24 hours before baking. Baking time may increase by 10 to 15 minutes if cold from the fridge. Store leftovers in an airtight container in the refrigerator for 3 to 4 days. To freeze, cool cooked peppers, wrap well, and freeze up to 2 to 3 months.
What can I use instead of Aleppo pepper and how spicy is it?
Aleppo pepper is mildly fruity with moderate heat. Use crushed red pepper flakes for heat, or mix sweet paprika with a pinch of cayenne for color and milder heat. Start with small amounts and taste so the filling does not become too spicy.
Can I make these peppers without meat?
Yes. Omit the ground meat and either increase the rice and nut/fruit mixture, or add a vegetarian protein such as cooked lentils, chopped mushrooms, crumbled firm tofu, or cooked chickpeas. Sauté mushrooms or lentils with the onion and spices so the filling still has good texture and flavor.
What can I use instead of rice?
You can substitute cooked quinoa, bulgur, or couscous. Keep the same volume of cooked grain and check moisture. Quinoa gives a light texture; bulgur and couscous can absorb more sauce so add a little extra liquid if the filling feels dry.
How do I make this nut free or keep it gluten free?
For a nut free version, leave out the cashews and stir in toasted pumpkin or sunflower seeds for crunch. The recipe is naturally gluten free when you use plain rice and gluten free tomato sauce. Always check labels on spices and dried fruit for hidden gluten.
Which bell peppers work best and how do I keep them upright?
Any large bell peppers are fine. Choose even, squat peppers with flat bottoms if possible. If a pepper wobbles, trim a very thin slice from the bottom so it stands flat. Place them snugly in the baking dish so they support each other.
How do I know when the peppers are done and do I need to cover them?
Bake uncovered about 45 minutes at 400 F. They are done when the pepper walls are tender and the filling is hot through. If the tops brown too quickly, loosely tent with foil. If peppers are still firm after 45 minutes, bake an extra 10 to 15 minutes.
Can I prepare these ahead and how should I store leftovers?
Yes. Assemble the stuffed peppers and refrigerate up to 24 hours before baking. Baking time may increase by 10 to 15 minutes if cold from the fridge. Store leftovers in an airtight container in the refrigerator for 3 to 4 days. To freeze, cool cooked peppers, wrap well, and freeze up to 2 to 3 months.
What can I use instead of Aleppo pepper and how spicy is it?
Aleppo pepper is mildly fruity with moderate heat. Use crushed red pepper flakes for heat, or mix sweet paprika with a pinch of cayenne for color and milder heat. Start with small amounts and taste so the filling does not become too spicy.
Hi I don’t see any mention of when to add the browned meat back into the recipe. Made this today but had way too much filling for 6 peppers and mixture was very dry, however it was flavourful, Thanks for posting.
It would seem that subbing Moroccan spice for coriander through allspice on the list, would be a nice, easy option.