Turkish Stuffed Capsicum

Turkish Stuffed Capsicum


5 people made this

Stuffed capsicums always look great to me with their bright colours; these ones are packed with beautiful Turkish flavours in a rice base including pine nuts, currents, cinnamon, dill and mint.


Serves: 6 

  • 6 green or red capsicums
  • Filling
  • 6 tablespoons extra virgin olive oil
  • 1 large onion, finely diced
  • 1 1/4 cups arborio rice or other risotto rice
  • 1 pinch salt and freshly ground black pepper, to taste
  • 1-2 teaspoons sugar
  • 3 tablespoons pine nuts
  • 3 tablespoons currants or small sultanas
  • 1 large tomato, peeled and cut small
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 2 tablespoons fresh mint, finely diced
  • 2 tablespoons dill, finely diced
  • 2 tablespoons parsley
  • 1 lemon, juiced

Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

  1. Preheat oven to 190 degrees C.
  2. Heat 3 tablespoons of olive oil in a frying pan and fry the onions until they are soft. Add the rice and stir until the rice grains are coated and glazed outside with oil. This should take about 3 minutes.
  3. Add 2 cups of water, salt, pepper and sugar. Mix well and cook for 15 minutes until the rice has absorbed all the water but is still slightly undercooked.
  4. Stir in pine nuts, currants, tomato, cinnamon, allspice, mint, dill, parsley, lemon juice and remaining olive oil.
  5. Cut a circular opening into the top of the capsicums and set aside as a cover. Remove the seeds and the insides with a small spoon. Pour in the filling and replace the cover.
  6. Place the capsicums side by side on a flat baking tray and pour in about 1cm of water. Bake in the preheated oven for about 45-55 minutes until the capsicums are soft.
  7. Allow to cool and serve with a garlic yoghurt sauce.

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