Follow our step-by-step guide to learn how to make Turkish vegan stuffed peppers with rice.
Delicious Vegan Stuffed Peppers with Rice
We are sure that you have never read such a detailed recipe for stuffing. Because this recipe is the exact measure of stuffed peppers of Turkish cuisine.
Completely vegan, spicy sauce and sour. You will love its taste and aroma. Now, let’s take a look at the shopping list before moving on to the step-by-step recipe to reach this heavenly taste.
Shopping List for Stuffed Peppers with Rice
10 large capia peppers, mint, parsley, organic pomegranate syrup, tomato paste, hot pepper paste, garlic, onion, rice, cumin, paprika, dried mint, black pepper, olive oil, tomato Here are all the ingredients you need.
When you do shopping, be careful to choose the freshest of everything because it is one of the most important points that will affect the taste of the meal.
Vegan Stuffed Peppers with Rice Recipe (4 Servings)
Net Carb: 51g
Total Fat: 28g
Capia peppers (10, large-size)
Mint (1 bunch, fresh)
Parsley (Half cup, chopped)
Onion (1 medium-size, finely chopped)
Garlic (7 cloves)
Olive oil (Half cup)
Tomato (2 medium-size)
Tomato paste (2 tablespoons)
Hot pepper paste (1 tablespoon)
Dried mint (2 tablespoons)
Organic pomegranate molasses (1.5 tsp)
Rice (2 cups, raw)
Cumin (1 tsp)
Paprika (1 tsp)
Black pepper (1 tsp)
Start by washing 2 cups of rice. Wash it well and leave it in a strainer until it dries. Put in a deep pan and roast for 5 minutes without oil. Put the roasted rice in a deep mixing bowl.
Now add half a cup of chopped mint along with onion and add them to the rice. Crush 3 cloves of garlic and add. Add the tomato paste and pepper paste. Mix gently the filling with a spoon. Then add pomegranate molasses and spices. Finally, add oil and salt and mix again.
Tip: See how the filling looks in its final form. It should look oily. If it looks mat, add more oil.
Wash the remaining mint well. Bring a large pot. Place the mints with their stems on the bottom of the pot. Wash the peppers well, cut off the heads. Remove the cores inside. Wash inside of the peppers too. Fill a little more than half of each pepper with the filling. Cover them with a thin slice of tomato.
Half of the tomato slice should be inside the pepper and the other half should be outside the pepper. (In the next step, we will fill the bottom of the pot with a little water, so these tomato caps are so that water does not get into the peppers.)
Tip: Do not stuff the peppers to the brim. A little more than half the filling will be enough. If you fill more, the swollen rice during cooking will press against each other and this will prevent all rice from cooking evenly.
Tip: Do not press with your hand when putting the filling into the peppers. Shake the peppers up and down a little and let them find their place. If you press with your finger, they may be difficult to cook.
Now, place your peppers on the bottom of the pot covered with mint. Prepare half a cup of water. Put less than half a tablespoon of tomato paste into the water. Stir until the tomato paste dissolves. Then pour the tomato paste water into the pot.
This water may seem too little to you to cook the peppers. But after boiling well, you will see that it has risen sufficiently. Just in case, if you see that this water has completely disappeared before the food is cooked, you can add a little more.
Now there is one last task before turn on the stove. Peel 4 cloves of garlic, but do not crush them. Cut them lengthwise into thin slices and sprinkle over the peppers. Use the smallest chamber of the stove. Cook the food on high heat until the water boils. When the water boils completely, reduce the heat and cook for about 40-45 minutes until the peppers become soft.
Tip: But it doesn’t always mean that the meal is completely cooked when the peppers are cooked. This may also vary depending on the structure of the rice. You can control this by taking some rice from any stuffing and tasting it. If they are still solid, they need a little more time.
Bring a small saucepan 5 minutes before the pepper stuffed is cooked. Put some olive oil in it. Heat the oil. Then add 2 tbsp of dried mint. Fry for about 10-15 seconds. Then pour this mint oil over the stuffing. Cook them all together for another 5 minutes and turn off the stove.
This last step is actually the hardest part. Can smell its deliciousness, knowing that the food is cooked but couldn’t eat it. Yes, you read it right. The most important point that makes this dish really delicious is the waiting time it needs after cooking.
After turning off the stove, leave it for at least 1 hour without opening the lid. We do this so that the rice is well infused. Then you can enjoy it.
We have an excellent recommendation for this dish. Its best face is when it is cold. So this dish has a habit of being more delicious the next day after it waits in your fridge. But if you can save it for the next day…