Hello Dear Friends,
If it's summer, it's time to include stuffed peppers with olive oil on our tables more often :) I love those warm stuffed peppers that are eaten without putting them in the closet, but I'm crazy about stuffed peppers that are served cold for 1 night :) Who can forget the stuffed stuffed with ice-cold watermelon in the summerhouse :)
This time, I said for a change and cooked the stuffing in the oven. I prepare a sauce with plain water and olive oil for stuffing cooked in a pot, but I think tomato paste suits the one cooked in the oven. That's why I added tomato paste.
If you do not have a pot or pyrex with a lid that can go into the oven, you can cover it with greaseproof paper and wrap it with foil.
Stuffed Peppers with Meat You can also prepare it in the same way, for the recipe you can click here.
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Love…
Ingredients for the Baked Stuffed Peppers with Olive Oil Recipe
- 16-17 bell peppers (depends on size)
- 1,5 cups of rice
- 1 large onion
- 1 tea glass of olive oil
- 2 pieces of tomato
- 2 tablespoons of currants
- 2 tablespoon of pine nuts
- 2 teaspoon of allspice
- 2 teaspoons of mint powder
- 1 tablespoons of granulated sugar
- 1 tea spoon black pepper
- half a bunch of parsley
- Salt
For the sauce:
- 1 heaping tablespoon of tomato paste
- 2 water glass of water
- olive oil
- salt
How to Make Stuffed Peppers with Olive Oil in the Oven Recipe?
- Wash the bell peppers, remove the pepper stalks without damaging the pepper and remove the seeds.
- Chop the onions finely for food, peel the tomatoes thickly (keep the skins aside) and chop the inside for food.
- Fry the onions and peanuts in olive oil until they turn pink, add the rice and continue frying.
- Add the tomatoes, the currants you have kept in water, and the salt and fry them.
- Add the spent sugar, a little more than 2 glasses of hot water, and cook it on a slow fire until it absorbs its water.
- Take the cooked mortar from the stove, add the chopped parsley to the slightly warmed mortar and stuff it into the peppers without pressing too much.
- Cover it with the tomato skins you separated.
- Place the stuffing in an ovenproof pot or pyrex with a lid. Mix all the ingredients for the sauce and pour it on top.
- Bake at 200 degrees for 40 minutes with the lid closed. Open the lid and open the grill of the oven, cook for 10-15 more minutes until the dolmas are browned and serve.