Stuffed Peppers in Olive Oil
Peppers filled with rice, currants and pine nuts — a classic eaten cold.
- Time
- 80 minutes
- Serves
- 6
- Level
- Medium
- Cuisine
- Turkish
Directions
- Cut the stem end off each pepper to make a lid and clear out the seeds.
- Soften the onion and pine nuts in half the olive oil until pale gold.
- Add the rice and stir for 3-4 minutes; then the currants, grated tomato, spices, sugar and salt.
- Add half a cup of hot water and cook until absorbed. Off the heat, stir in the dill and mint.
- Once the filling has cooled, fill the peppers two-thirds full — the rice will swell as it cooks.
- Stand the peppers upright in a pan. Pour over the remaining olive oil and the lemon juice.
- Add hot water to come halfway up the peppers and set a plate on top.
- Cook over low heat for 45-50 minutes. Cool in the pan before serving.
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