Usuba
Turkish Stuffed Green Peppers
Green peppers filled with fragrant rice stuffing with tomatoes, herbs, and spices. The dish is cooked on the stovetop in water with potatoes, which serve as an indicator of doneness. Served warm or cold.
- Total
- 40 min
- Standard serving
- 462.1 g
Ingredients
Total 12- Green pepper
300 g≈ 2 pcs - Rice
33.33 g≈ 3 tbsp - Tomato paste
5.445 g≈ 1 tsp - Tomatoes
39.6 g≈ 2.5 slice - Parsley
to taste≈ 2/3 tsp - Onion
49.5 g≈ 1/3 pcs - Thymedried
to taste≈ 2/3 sprig - Mintdried
to taste≈ 1 tsp - Chili flakesred
to taste≈ 1/2 tsp - Black peppercornsground
to taste≈ 1.5 pcs - Lemon juice
15 ml≈ 1 tbsp - Olive oil
15 ml≈ 1 tbsp
Instructions
- 1
Step 1
Boil the rice until half-cooked. Grate the tomato, finely chop the parsley and onion.
Mix the rice with tomato, parsley and onion. Add tomato paste, thyme, mint, red pepper flakes and black pepper to taste.
Pour in olive oil and lemon juice. The rice mixture should be aromatic, slightly spicy and tangy.
- 2
Step 2
Cut off the tops of the peppers and remove the seeds by making a hole the size of a teaspoon.
Fill the peppers with the rice mixture loosely — the rice will expand during cooking. Complete the filling with a piece of tomato.
- 3
Step 3
Place the stuffed peppers in a pot. Pour water until it reaches the middle of the peppers.
Add peeled potatoes cut in half to the pot. This will help determine when the dish is ready — when the potatoes are done, the peppers are done too.
Boil on high heat under a lid for about 20 minutes, checking the potatoes periodically. Serve warm or chilled.
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