Stuffed Capsicum - Persian Pepper Dolmeh
Stuffed Capsicum (peppers) are one of my most favourite foods to make when I am entertaining. They are colourful, flavoursome, healthy and very easy to make.
You can use this recipe to make any stuffed vegetables such as tomatoes, eggplant, zucchini and onions.
Feel free to use large, halved or mini capsicums for this recipe. This is a perfect recipe to make use of some leftover rice or couscous. Doesn't matter if it is mixed rice, the Tabrizi - Turkish Recipe Base goes with almost any ingredient.
- Serves 6
- Prep time 10 minutes
- Cooking Time 1 hour
- 1 Jar of Tabrizi - Peppery Turmeric & Lime Sauce
- 2 Cups cooked rice e.g. Leftover rice
- 1 cup chopped spring onions
- 1/2 cup chopped parsley
- 2 Tbsp olive oil
- 20 mini capsicums or 6 medium size capsicum
- 1 medium diced onion
- 1 can of diced tomato
- 1 tsp turmeric
- 2 tbsp olive oil
- Salt and pepper for seasoning
1- Preheat the oil in the pan
2- Add spring onions and fry for 3 minutes
3 -Add cooked rice
4 - Add Tabrizi Recipe Base and stir until everything mix well and fry for 5 minutes
5 - Add parsley and turn off the heat
6 - Fill inside your capsicums with filling mix
To make the sauce:
1- Heat the oil in the non-stick-pan
2- Fry onions until they are golden
3 - Add Turmeric and fry for 1 minute
4 -Add diced tomatoes
5 -Add lemon juice
6- Add salt and pepper and wait until it comes to boil
Gently transfer the stuffed capsicums to the saucepan and cook for about 30 minutes on the medium to low heat. You can also transfer the sauce and stuffed capsicums to a baking dish and bake them in the oven (180C) for about half an hour.
*pour some of the sauce in the stuffed capsicums to avoid drying out.
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