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Stuffed Peppers

This comes together fast, and the flavor is amazing! A Turkish way of stuffing peppers (or grape leaves, dolma-style).

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Stuffed peppers
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 10 % 5 g
Fats 0 % 0 g
Carbohydrates 90 % 47 g
202 kcal
GI: 9 / 91 / 0
  • Rinse the rice and let it swell in water while you prep the other ingredients. Rinse the peppers and remove the stems and cores. For the filling, use one large onion (or two small ones), finely chopped, then add the parsley and mint (dried mint works if you don't have fresh), the tomato paste, spices, and olive oil. Stuff the peppers, stand them up in a pot, pour in water, and simmer over low heat until tender. If you like, top each pepper with a slice of tomato. You can also work some ground meat into the filling. If you run out of peppers before the filling, stuff any vegetable with it (tomato, potato, zucchini, eggplant, and so on) or use grape or cabbage leaves. Serve hot or cold, whichever you prefer, with sour cream or plain unsweetened yogurt.

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Raw wild rice - 353  kcal/100g
  • Brown raw rice - 360  kcal/100g
  • Boiled brown rice - 119  kcal/100g
  • White fortified raw rice - 363  kcal/100g
  • Fortified boiled white rice - 109  kcal/100g
  • White rice, steamed, with long grains raw - 369  kcal/100g
  • Steamed white rice, boiled with long grains - 106  kcal/100g
  • Instant dry rice - 374  kcal/100g
  • Instant rice, ready to eat - 109  kcal/100g
  • Rice - 344  kcal/100g
  • Mint fresh - 49  kcal/100g
  • Dried mint - 285  kcal/100g
  • Mint - 49  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Salt - 0  kcal/100g
  • Olive oil - 913  kcal/100g
  • Pepper - 26  kcal/100g
  • Garlic powder - 331  kcal/100g

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