Stuffed Peppers with Olive Oil

like miss stuffed peppers with olive oilWho can say no, with lots of pistachio, lots of grapes, lots of lemon? Even though it takes some effort in this hustle and bustle, it is neither with nor without it. I reduce the amount of parsley in it, especially in the summer months. Instead of dried mint, I chop fresh mint and add to the mortar.

When choosing peppers, be careful not to be too large. Let them all be the same size as possible so that they cook evenly at the same time without any problems. If your mortar increases, you can add some eggplant or tomatoes to the pot.

Stuffed Peppers with Meat for the recipe you can click here.

Enjoy everyone…

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Ingredients for Stuffed Peppers with Olive Oil Recipe

• 16-18 bell peppers (depends on size)
• 16 tablespoon of rice
• 2 medium onion
• 1 glass of olive oil
• 2 pieces of tomato
• 2 tablespoons of currants
• 2 tablespoon of pine nuts
• 1 teaspoon paprika (optional)
• 2 teaspoon of allspice
• 1-2 teaspoons of mint powder
• 1 tablespoons of granulated sugar
• 1 tea spoon black pepper
• half a bunch of parsley
• half a lemon
• Salt

How to Make Stuffed Peppers with Olive Oil Recipe?

1. Wash the bell peppers, remove the pepper stalks and remove the seeds with the help of a knife or your finger without damaging the pepper.
2. Chop the onions finely for food, peel the tomatoes thickly (keep the skins aside) and chop the inside for food.
3. Fry the onions in olive oil until they turn pink, add all the ingredients except rice, currants and parsley and continue frying until the peanuts turn pink.
4. At the end of the roasting process, add the chopped parsley and grapes.
5. Add one and a half glasses of hot water to the mortar and cook it on a slow fire until it absorbs its water.
6. Fill the slightly warmed mortar without compressing it too much (especially without pressing on it), and cover it with the tomato skins you separated.
7. Place the stuffing in the pot without leaving any gaps at the edges and fill it with water so that it reaches half of the stuffing. Drizzle some olive oil.
8. Cook over low heat, checking from time to time. Serve cold.