Oven-Baked Stuffed Bell Peppers
Ingredients
- 14 large bell peppers
- 350 grams ground meat
- 2 cups rice
- 3 large tomatoes, pureed
- 70 ml olive oil
- 3 tablespoons lemon juice
- 2 large cloves garlic, minced
- 3 medium onions
- 2 red bell peppers
- 1/2 bunch parsley
- 1/2 tablespoon tomato paste
- 1/2 tablespoon pepper paste
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 heaping teaspoon dried mint
- Allspice
- Cumin
- Red pepper powder
- 1.5 teaspoons red pepper flakes
Sauce
- 70 ml olive oil
- 2 cloves garlic, minced
- 1 tablespoon pepper paste
- 1 teaspoon dried mint
- 1/2 teaspoon salt
- Black pepper
- 1 tablespoon lemon juice
- 3 cups hot water
Preparation
Onions, parsley, and tomatoes are finely chopped separately in a food processor and transferred to a mixing bowl.
Rice is washed thoroughly with lukewarm water and drained.
Red peppers are finely chopped, and all ingredients are combined in the mixing bowl and kneaded.
The tops of the bell peppers are cut off with a knife and washed.
They are filled with the stuffing mixture using a spoon, leaving a finger's width space from the top, and covered with tomato slices.
The sauce is prepared and poured over the stuffed peppers arranged in a pressure cooker or pot.
Cook until the peppers are nicely softened, adjusting cooking time based on the cooking vessel used.
The cooked stuffed peppers are arranged in a large rectangular baking dish.
Pour 3-4 ladles of the remaining cooking liquid into the bottom of the baking dish.
Drizzle olive oil over the peppers with a spoon and bake in a preheated oven at 215°C on the middle rack until the tops are browned, then serve.
Tips
Adjust the cooking time according to the cooking device used.
