Ingredients
Method
- ctions
Prepare the peppers. Cut off the tops, remove seeds and membranes, and reserve the tops if using them as lids.
Prepare the filling. Combine the tested rice, ground meat, onion, tomato, herbs, seasonings and paste.
Add the moisture. Mix in the tested amount of water/cooking liquid so the filling has enough moisture to cook without becoming soupy.
Fill the peppers loosely. Leave room for the rice to expand. Do not pack the filling tightly.
Arrange upright. Fit peppers snugly in a heavy pot so they remain upright during cooking.
Add cooking liquid and simmer covered. Use the tested amount and cook gently until both rice and peppers are tender.
Rest and serve. Remove from heat, rest briefly, then serve warm with the recommended accompaniment.
Notes
- Pepper choice: Small, thin-walled peppers cook more predictably than large supermarket bell peppers.
- Don't overfill: rice expands during cooking.
- Pepper paste: use Turkish pepper paste when available; otherwise use the stated US substitution.
- Timing: large peppers may need additional cooking time.
- Doneness: judge by tender peppers and fully cooked rice, not only the timer.
- Meat safety: for ground beef/lamb, verify the filling reaches 160°F / 71°C with a food thermometer (per USDA guidance).