Sour Stuffed

Hello Dear Friends,

How long has it been since the end of summer is approaching? Stuffed peppers I noticed that we are not eating.

Then, years ago, an older sister who was our neighbor from the summer house made. stuffed sour it occurred to me. Because he doesn't like ground meat like many of us. olive oil would do stuffed sour also, as far as I remember, to strengthen the sour lemon salt would add.

stuffing mortar While preparing it, I make 1-2 changes on the ones I remember, according to my taste. sour stuffing I did. You get a taste of home from seasonal peppers, seasonal tomatoes, dried mint and real pomegranate syrup.

I used small peppers. It's like 3-4 pieces can be put in a portion. Therefore also beaver I used a little less rice, not the number of times, but it came just right. you are medium size beaver if you are going to use beaver Add rice by number.

Also, as a cover instead of tomato skins. cherry tomato I used it, and it gave a nice sweetness.

Love…

Ingredients for Sour Stuffed Recipe

• 13-15 bell peppers (small)
• Tomato peel for the lids or 7-8 cherry tomatoes
• 1-1,5 glasses of water
• Olive oil

For the Filling Mortar:

• 12 tablespoon of rice
• 2 medium tomatoes
• 2 medium onion
• 3 cloves of garlic
• Quarter bunch of parsley
• 2 tablespoon pomegranate juice
• Juice of 1 lemon
• 2 teaspoon of dried mint
• salt
• optional red pepper flakes
• 6-7 tablespoons of olive oil

How to Make Sour Stuffed Recipe?

1. Wash the peppers, remove the stems and clean the insides and put some salt on the insides and set aside.
2. Wash the rice with 1-2 waters and set aside to drain. Peel the skins of the tomatoes (keep the skins to cover the stuffing).
3. Take the olive oil in the pot, add the onion and garlic you have passed through the blender and start sautéing.
4. When the onions turn pink, add the rice and fry it.
5. Add the tomatoes, salt, pepper and dried mint on the rice and mix.
6. Add the juice of 1 lemon and pomegranate syrup and cook, stirring occasionally, until the juice is absorbed.
7. Close the lid of the pot and let it rest for 10-15 minutes in order to brew the mortar that absorbs its water.
8. Finely chop the parsley and add to the brewed stuffing.
9. Stuff the peppers with a teaspoon. Cover the peppers with caps made from cherry tomatoes or peeled skins.
10. Arrange the peppers in the pan, leaving no space on the sides.
11. Add pepperless lemon, olive oil and salt to 1 glass of water and add to the pot.
12. Add water until it reaches half of the peppers. Cook on medium heat until the water boils, when the water starts to boil, reduce the heat and cook with the lid closed until the peppers soften.
13. Serve warm or cold.