Turkish Roasted Red Pepper Stuffed with Rice and Herbs

Ingredients

• 6 piece large red bell peppers
• 200 g long-grain rice
• 1 piece medium onion
• 100 ml olive oil
• 50 g pine nuts
• 2 tbsp tomato paste
• 1 bunch fresh dill
• 1 bunch fresh parsley
• 10 piece fresh mint
• 400 ml hot water
• 1 tsp sugar
• 2 tsp salt
• 1 tsp black pepper

Instructions

1. Roast the peppers

   Place whole red peppers directly over high gas flame or under broiler for 15-20 minutes, turning every 3-4 minutes until skin is completely charred and blistered all over. The peppers should look black and wrinkled when done. Do not skip the charring process as this creates the essential smoky flavor.

2. Steam and peel

   Immediately place roasted peppers in a sealed plastic bag or covered bowl for 10 minutes to steam. Carefully peel off all charred skin with your fingers - it should slip off easily. Do not rinse under water as this removes the smoky oils.

3. Prepare pepper shells

   Make a small slit near the top of each pepper and carefully remove seeds and white membranes using a small spoon. Keep peppers intact and set aside. Reserve any pepper juices that collect - do not discard them.

4. Cook onion base

   Finely dice the onion into 3mm pieces. Heat 4 tbsp olive oil in a large pan over medium heat for 2 minutes. Add onions and cook for 8-10 minutes until soft and translucent, stirring occasionally. Do not let them brown or the filling will taste bitter.

5. Toast pine nuts

   Add pine nuts to the pan with onions and toast over medium-low heat for 2-3 minutes until lightly golden, stirring constantly. They should smell nutty and aromatic when ready. Do not let them burn as they turn bitter quickly.

6. Add rice and paste

   Stir in rice and tomato paste, cooking over medium heat for 3-4 minutes until rice is lightly toasted and coated with oil. The rice should look glossy and the tomato paste should darken slightly. Do not let the rice stick to the pan.

7. Season and cook rice

   Add hot water, salt, pepper, and sugar. Bring to a boil over high heat, then reduce to low heat and simmer covered for 12-15 minutes until rice is tender but still has a slight bite. Do not overcook as rice will continue cooking in the oven.

8. Add fresh herbs

   Remove pan from heat and stir in finely chopped dill, parsley, and mint leaves. Let the filling cool for 10 minutes until warm but not hot. The herbs should remain bright green and fragrant. Do not add herbs to hot rice or they will wilt and lose color.

9. Stuff the peppers

   Carefully fill each pepper with rice mixture using a small spoon, leaving 1cm space at the top for rice to expand. Arrange stuffed peppers upright in a baking dish and drizzle with remaining olive oil and any reserved pepper juices. Do not pack the filling too tightly.

10. Bake until tender

    Cover dish with foil and bake at 180°C for 35-40 minutes until peppers are very tender when pierced with a knife. The tops should be lightly golden and the peppers should hold their shape but yield easily to pressure. Do not overbake or peppers will collapse.

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