Middle Eastern Stuffed Pepper Recipe
Healthy Persian Food Recipe
Watch the Youtube video below for detailed instructions.
6-8 Medium sized peppers
1 cup of white Basmati rice
1 cup of lentils
1 cup of raisins
1 medium size onion cubed
1 teaspoons of minced garlic
1 1/2 teaspoons of tumeric,
1 teaspoon of cumin
1 teaspoon of kosher salt
1/2 cup of butter
1/4 cup of lime
2 teaspoons of honey ( this is optional)
1 teaspoon of cinnamon
Saffron- Strands should be crushed in mortar and pestle, dissolved in small amount of hot water
1 cup of tomato sauce.
1 cup of water
When shopping for peppers make sure to chose peppers that stand on there own. Try to avoid peppers that don’t have wide enough bottom -they’ll tilt over during the cooking.
1- Cut the tops of the peppers 1/2 from the stem and clean out the seeds, wash and set aside.
2- Soak a cup of white rice with a bit of salt.
3- In a medium sauce pan add 1 cup of water, the rice and water and lentils. Cook for about 30 minutes. Drain and put aside
4- In a separate sauce pan, add olive oil and saute the onions. Once the onions are translucent, add the garlic. When the garlic becomes aromatic, add the ground meat or turkey.
6- Add the raisins or barberries and seasoning. ( these are optional ingredients) You don’t have to add anything sweet, but the sweet and savory combination is traditional in middle eastern dishes.
Another variation if you don’t like lentil are split peas.
Now mix until the meat has cooked. Allow the meat filling to reduce for about 10 minutes.
7- Chop parsley and mint and mix this into the filling once it’s cooked.
8- Fill the peppers
cover in a deep dish and place into a preheated 375 degree oven for 1 1/2 hr.
Middle Eastern stuffed peppers are fabulous with Lavash, pita bread, yogurt or on it’s own. Omit the rice from the recipe,and you’ll have a gluten-free dish.