These Oriental Style Stuffed Peppers are hearty packed with color and a flare of flavor and energy. You must try this bell pepper recipe on this weekend and amaze your family members.
Preparation and cooking Time 1 hour
Ingredients: Oriental Style Stuffed Peppers
8 yellow pepper
150g uncooked long grain rice
8 tbsp olive oil
Salt and black pepper
10 fresh mint leaves
½ bunch parsley
50g toasted pine nuts
1 tsp ground cinnamon
A bid pinch of ground cloves
½ grated zest of lemon
500ml Thick puree of tomatoes
2 tbsp dry white wine
Preparation Method: Oriental Style Stuffed Peppers
Wash the peppers and cut a lid from the stalk ends and carefully remove the seeds and cores. Brush a microwave baking dish with 1 tbsp oil. Place the peppers in the dish.
Dice the onion and put with 3 tbsp olive oil in a microwave dish. Fry for 3-4 minutes at 600 watts. Then stir in the rice, add salt and brown for 2 minutes at 600 watts.
Put the currants in the microwave, covered, with 4 tbsp water for 2 minutes at 600 watts. Leave to stand for a few minutes longer.
Finely chop the mint, tomato and parsley. Add to the rice, together with the pine nuts and drained currants. Season it with the cinnamon and cloves.
Stuff the peppers with the rice mixture. Don’t fill more than two-third, otherwise the rice will swell. Replace the lids cuts from the pepper. Mix the tomato puree with 5 tbsp oil and wine. Pure it into a dish.
Cover and cook for 10 minutes at 600 watts and for 20 minutes at 180 watts. During this time, turn the dish once during the cook at 180 degrees.
In Turkey, stuffed peppers are also served as cold as a starter.
Cooking in the microwave does not really save time in this stuffed pepper recipe but it helps to preserve the strong individual flavors.