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Vegetarian, Maghreb and Middle East

Turkish stuffed peppers with rice

Turkish stuffed peppers are bell peppers filled with rice, pine nuts, raisins and cinnamon, then simmered and served with yogurt and fresh mint. This recipe serves 4, takes 1 hour 10 minutes, has a medium difficulty level, and costs about €2.30 per serving. The key to success is filling the peppers only three quarters full so the rice has room to swell.

Peppers stuffed with rice, pine nuts, raisins and mint, a Turkish classic scented with cinnamon, served with yogurt.

Turkish stuffed peppers with rice
Total time
1 h 10
Difficulty
Medium
Cost per person
€2.30
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

The rice in this dish cooks twice, first in the pan with onions and pine nuts, then again inside the pepper, soaking up its sweet flesh and the warmth of the cinnamon. Raisins add little bursts of sweetness that play against the tomatoes' acidity, and fresh mint over the yogurt cools down every bite.

This is a dish for a slow Sunday or a weeknight when you have a bit of time on your hands, since the simmering calls for patience rather than skill. Stuffed peppers tend to win over adults who enjoy Middle Eastern flavors, a bit less so kids, who can be put off by raisins in a savory dish.

The ingredients

4 people

Fruits and vegetables

  • Bell pepper 4
  • Onion 2
  • Tomatoes 3
  • Mint 1 bunch

Pantry

  • Riceoften in the pantry 200 g
  • Pine nuts 40 g
  • Raisins 40 g
  • Cinnamonoften in the pantry 1 tsp
  • Olive oiloften in the pantry 6 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Plain yogurt 4 cup

Allergens Lactose, Tree nuts

The step by step recipe

  1. Cut off the tops of the peppers, remove the seeds and rinse them.

    Keep the tops to close the peppers later.

  2. Sauté the onions, pine nuts and rice in the oil, then add the tomatoes, raisins, spices and a glass of water. 15 min

    The rice should stay a bit firm, it finishes cooking inside the pepper.

  3. Fill the peppers halfway and cap them with their tops.

    Press down gently with a spoon.

  4. Arrange them in a pot, add a glass of water and let simmer covered. 40 min

    Pack them tightly against each other so they stay upright.

  5. Serve with plain yogurt and a bit of mint.

    A pinch of sumac on the yogurt is a nice touch.

Our tips to get it right

  • Pick peppers that are upright and similar in size, they'll stand better in the pot and cook at the same rate.
  • Toast the pine nuts dry in a pan for a few minutes before adding them to the rice, their flavor comes through much more.
  • If your peppers tip over in the pot, wrap a crumpled piece of foil around them to keep them standing straight.

The variations

  • Swap the pine nuts for sliced almonds, cheaper and just as crunchy once toasted.
  • For a heartier version, mix 150 g of ground lamb or beef into the rice filling.
  • To save time, stuff peppers halved lengthwise instead, they'll cook in 25 minutes instead of 40.

What to serve it with

  • A cucumber and mint salad
  • Warm flatbread
  • Mint tea

Storage

Stuffed peppers keep for 2 to 3 days in the fridge in a sealed container. They freeze well once cooled, reheat them in a pan or oven with a splash of water so they don't dry out.

Questions about this dish

Can you make stuffed peppers ahead of time?

Yes, you can stuff them the day before and keep them covered in the fridge. Just simmer them the next day, the cooking time stays the same.

What type of rice works best for this recipe?

Round or semi whole grain rice works well, it absorbs water without turning sticky. Avoid basmati rice, it's too delicate and tends to overcook inside the pepper.

Can you replace the raisins?

Yes, chopped dried apricots give the same sweet touch. You can also leave them out if you prefer a less sweet dish.

Why should the peppers only be filled three quarters full?

The rice keeps swelling while it simmers in the pot. If you overfill the peppers, the rice spills out and the tops come loose.

How long does it take to make Turkish stuffed peppers with rice?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in Turkish stuffed peppers with rice?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does Turkish stuffed peppers with rice cost?

About €2.30 per serving, or €9.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, tree nuts. Always check the labels of the products you buy.

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