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Oriental stuffed peppers with turmeric rice

Difficulty Level

ingredients for 4-6 portions

  • 5-8 red bell peppers
    1 tbsp canola oil
    500 g minced meat
    1 onion
    1 tbsp canola oil
    200 g parboiled rice
    100 g currants (or raisins)
    400 ml water
    1 tsp paprika powder
    ½ tsp turmeric
    ¼ tsp cumin
    1 bunch parsley
    1 tsp salt
    1 tsp dried mint
      Pepper

    Tomato sauce

    4 tsp tomato paste
    100 ml water
    ¼ tsp salt
      Pepper
    1 pinch chili

    Yogurt sauce

    500 g GAZİ semi-sold cream yoghurt (10%)
    1 tsp salt
      Pepper
    1 clove garlic
  • Preparation

    1. Sauté the minced meat in a saucepan with 1 tbsp oil, then remove. Cut the onion into fine dice. Sauté the onion in 1 tbsp of oil over medium heat for 3-4 minutes until translucent. Add the rice, currants, and spices and fry for 1 minute. Deglaze with water and bring to a boil. Cover and cook at medium heat for about 15 minutes.

    2. In the meantime, cut the lid off the peppers and remove the white flesh inside. If you like, carve a "face" into the peppers.

    3. Mix the rice with the meat and then add the finely chopped parsley and mix. Fill the peppers with the rice and meat mix. Place the peppers onto a baking dish.

    4. Mix the tomato paste with water, salt, pepper and chili and pour over the stuffed peppers. Place the lids back on to the stuffed peppers. Add a little water to the dish, so that the peppers do not burn. Bake in a preheated oven at 200°C for about 30 minutes.

    5. Mix the yoghurt with salt, pepper and grated garlic and serve with the cooked peppers, on the side.

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