Stuffed peppers with Tulum and rice
… için malzemeler
- 4
- Large red bell peppers
- 2tbsp
- Olive oil
- 150g
- GAZİ Tulum
- 1
- Onion
- 2
- Garlic cloves
- 1 Handful of
- Parsley
- 1 Sprig of
- Mint
- 2tbsp
- Oil
- 200g
- Short-grain rice
- 100g
- Chopped tomatoes
- 1tbsp
- Tomato paste
- 1tsp
- Red pepper paste
- 1tsp
- Cumin
- 1tsp
- Aleppo pepper flakes (Pul Biber)
- Salt, pepper
- 200ml
- Vegetable broth
- 3tbsp
- Tomato paste
- 1
- Garlic clove, minced
- 200g
- GAZİ Natural yogurt
- 1-2tsp
- Lemon juice
- Parsley
For the peppers
For the filling
For the sauce
To serve
Yapılışı
Preheat the oven to 200°C. Cut off the tops of the bell peppers and remove the seeds, set the top aside. Lightly grease a baking dish with oil and place the peppers in it. Finely chop the onion, garlic, mint and parsley. Heat 2 tbsp of olive oil in a pan. Fry the onions and garlic. Add the rice, tomato paste, red pepper paste, spices and parsley and mix well. Crumble the tulum cheese and fold in. Spoon the filling into the peppers and press down lightly.
For the sauce, mix the hot vegetable broth with the tomato paste, garlic, salt and pepper. Pour the sauce over the stuffed peppers. Cook it in the preheated oven for approx. 45-50 minutes until the peppers are soft and the filling is fully cooked.
Mix the yogurt with lemon juice, salt and pepper and serve as a dip with the peppers. Sprinkle with fresh parsley.
Enjoy your meal!
