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Stuffed Green Pepper

Stuffed Green Pepper

Course Side Dish
Cuisine Turkish
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Calories 240 kcal


  • 10 small green peppers choose thin skin ones
  • 1/2 cup extra virgin olive oil
  • 1 1/2 cup short grain rice
  • 2 cups lukewarm water
  • 1 tomato
  • 3 onion chopped
  • 3 tbsp pine nuts
  • 3 tbsp dried currants
  • 3 tbsp dried mint
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon sugar
  • 1/2 teaspoon allspice
  • 1/2 teaspoon cinnamon


Preparing Pepper

  1. Cut off the tops of green peppers first and then discard seeds and membranes. Wash the peppers in cold water and rinse them well. Put them into the bowl for stuffing.

    Stuffed Green Pepper-Step 1

Preparing Fill

  1. Wash the rice under cold water to remove rice surface starch.

  2. Pour extra virgin olive oil to the saucepan. Put onions and pine nuts and saute them until pine nuts color turn to brown. Then add the rice and stir them about 5 minutes.

  3. Add the dried currants, dried mint, salt, black pepper, sugar, allspice, cinnamon and 1 cup of lukewarm water to the saucepan. Then stir them about 5 minutes at medium heat. 

  4. Once you sure all water in the saucepan absorbed by the fill mixture, remove the fill mixture into a bowl for stuffing the green peppers

Making the dish

  1. Use dessert spoon to fill each pepper with the fill mixture until it reaches the top. Don't overfill the peppers because the rice will need little space to expand while it cooks.

  2. After you finish filling peppers, cover the opening of each pepper with a square of tomato piece. 

  3. Line up the stuffed green peppers to the saucepan and add the remaining 1 cup of water in to the saucepan. Then add 1 tbsp of olive oil to the water (to give shiny look) and close the lid.

  4. Bring the saucepan to a gentle boil, and then reduce the heat level to low. Let the peppers cook gently about 40-45 minutes (until the water absorbed by the dish).

  5. After the dish cooked, put them to a serving plate and let them cool. And then serve cold.