Stuffed Peppers with Meat

Hello Dear Friends,

It wouldn't be possible without sharing my recipe for stuffed peppers waiting after Antep :) As a matter of fact, the peppers we used in this recipe came from Urfa, not Antep. Antep return both dry pepper as well as dry eggplant I bought. Also pomegranate and sumac syrup I also stocked up :) A bad recipe with sumac sour may come soon.

I prepared this recipe with the recipe of my aunt, whose food I love. He normally uses the sour cream that he prepares and freezes himself, but unfortunately I don't have it. I will be in Muğla towards the end of this month, this time I am thinking of preparing some verjuice juice for myself.

With the recipe of my master Ali before dry stuffed eggplant we had prepared. He definitely adds 1-2 pieces of meat with bones to that pot. You can also add it for extra flavor if you want.

Video Description of the Recipe:

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Ingredients for Stuffed Peppers with Meat Recipe

• 1 bunch of dried peppers (22-24 pieces)
• 300 gr mince
• 2 medium onion
• 1 cups of rice
• 1 tablespoon of pepper paste
• 1 tablespoon tomato paste
• half a glass of olive oil
• quarter bunch of parsley
• salt
• black pepper
• 2 cloves of garlic
• 1 tablespoon of pomegranate or sumac syrup (if available)

Sauce Ingredient:

• 2-3 tablespoons of tomato paste
• 1 tablespoon of pepper paste
• hot water

How to Make Stuffed Peppers with Meat Recipe?

1. Remove the dried peppers by stripping them from their threads and leave them in a deep bowl filled with hot water until they soften.
2. Put the minced meat in a mixing bowl, add the finely chopped onions and garlic.
3. Add the washed and drained rice and finely chopped parsley to the bowl.
4. Add the mixed tomato and pepper paste, olive oil and optional pomegranate syrup.
5. Add salt and pepper and knead until well mixed.
6. Drain the softened dry peppers and fill them with ground beef without pressing too hard.
7. Seal the peppers by pinching them shut.
8. Put a porcelain plate upside down in the pot and place the stuffed peppers in the pot.
9. Mix tomato paste and hot water for the sauce in a deep bowl. Add salt and pepper to taste. If the minced meat is more than the mortar, add it to the sauce.
10. Carefully pour the sauce into the saucepan, cover the stuffing with a porcelain plate if there is any weight.
11. With the lid closed, cook the dolmas first on high heat, after boiling, on low heat.
12. If desired, make pepper oil for the top, serve warm or hot.