Turkish Roasted Pepper Stuffed with Rice and Herbs

Ingredients

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

Instructions

1. Roast the peppers

   Place peppers directly over high heat gas flame or under broiler for 8-10 minutes, turning every 2 minutes with tongs. Roast until skin is completely blackened and blistered all around. The peppers should look charred but still hold their shape. Do not pierce the pepper walls during roasting.

2. Steam and peel

   Transfer hot peppers immediately to a plastic bag and seal tightly for 15 minutes to steam. Remove peppers and carefully peel away all blackened skin under cold running water. The skin should slide off easily leaving smooth red pepper walls. Do not tear the pepper flesh while peeling.

3. Prepare pepper shells

   Cut a small opening at the top of each pepper and carefully remove seeds and white ribs with a small spoon. Rinse inside gently with cold water for 30 seconds. Pat dry with paper towels and set aside. Do not make the opening too large or filling will spill out.

4. Make rice filling

   Finely dice onion into 3mm pieces. Heat 60ml olive oil over medium heat for 1 minute. Add onion and cook for 5-6 minutes until soft and translucent. Add rice and stir constantly for 3-4 minutes until grains are lightly toasted and fragrant. Do not let rice or onion brown.

5. Season the filling

   Add tomato paste to rice mixture and stir over medium heat for 1 minute until fragrant. Add hot water, salt, pepper, sugar, and pine nuts. Bring to boil over high heat for 2 minutes, then reduce to low heat. Simmer covered for 8-10 minutes until rice is tender but still has slight bite. Do not overcook rice as it will continue cooking in peppers.

6. Add fresh herbs

   Remove rice from heat and let cool for 5 minutes. Stir in chopped dill and parsley gently with a fork for 1 minute until herbs are evenly distributed. The mixture should be fragrant and slightly moist but not wet. Do not add herbs while rice is hot or they will lose their bright color.

7. Stuff and arrange

   Fill each pepper with rice mixture using a small spoon, leaving 1cm space at top for rice to expand. Arrange stuffed peppers upright in a heavy-bottomed pot. Drizzle remaining 40ml olive oil over peppers and add enough hot water to come halfway up sides. Do not overstuff peppers or they may burst during cooking.

8. Simmer to perfection

   Cover pot and bring to gentle boil over medium-high heat for 3-4 minutes. Reduce heat to low and simmer covered for 25-30 minutes until peppers are very tender when pierced with fork. Add more hot water if needed to prevent sticking. Do not boil vigorously or peppers may fall apart.

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