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Turkish Meat-Stuffed Peppers

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1 hr 30 mins total
40 mins prep

470 calories/serving

Recipe Filed Under
Beef, Meat, Ground Beef, Middle Eastern, Low Cholesterol, Gluten Free, High Fiber, Dinner, Fall, Winter, Potluck

Provided By: Caroline Bates

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Select large peppers that will easily stand upright. You will need a covered, straight-sided pot at least 5 inches deep and 8 to 9 inches inches in diameter to hold 4 stuffed peppers snugly. If your pot is wider, tie the peppers together around their middles with kitchen twine to keep them from toppling.

Ingredients

Serves:

4 large sweet bell peppers (orange, red, and yellow)

1 medium onion, diced (about 1/2 cup)

3 tablespoons olive oil

1/2 cup short-grain rice, such as Arborio

4 canned plum tomatoes, diced, plus 1 cup of their juice (reserve for cooking the peppers)

1 teaspoon salt

1/2 teaspoon ground allspice

1/2 teaspoon ground cumin

1/2 teaspoon ground black pepper

1/4 cup finely chopped parsley

1/4 cup finely chopped mint

1/4 cup finely chopped dill

1/2 pound lean ground beef

2 small garlic cloves, peeled and crushed with salt

2 tablespoons fresh lemon juice

1 cup plain yogurt

Directions

Cut the tops off the peppers (keep the stems) as if carving a jack-o-lantern, and set aside to use as caps. With a spoon, remove the seeds and scrape out as much of the pale-colored ribs as you can without piercing the skin. Rinse the peppers in cold water and turn upside down to drain.

In a small heavy saucepan, cook the onion in the oil over low heat until translucent and golden, 5 to 8 minutes. Stir once or twice to prevent burning. Add the rice and cook, stirring, for 2 minutes. Add the tomatoes, salt, and 1cup water and bring to a boil. Lower the heat and cook, covered, until the liquid is absorbed and the rice almost tender, 15 minutes. Spread the mixture on a platter to cool.

Sprinkle the spices and herbs over the rice and mix them in with your hands. Knead in the ground beef to make a smooth mixture.

Stuff the peppers loosely almost to the rim and replace the caps. Stand them side by side in the pot and pour 1/2 cup water and the reserved tomato juice around them. Bring the liquid to a boil, lower the heat, and simmer the peppers, covered, for about 35 minutes. (An instant-read thermometer inserted into the center of the center of the filling should register 150 degrees F. or higher.) With a large spoon, transfer the peppers carefully to a serving dish.

Serve warm with a sauce made by mixing the crushed garlic and lemon juice with the yogurt. A sliced tomato salad makes a good side, and crusty bread is a must.

Nutrition Facts

Per Single Serving / Serves 4 Total
Calories	470		Calories from fat	216
Total Fat	24gm	37%	Saturated Fat	7gm	35%
Cholesterol	48mg	16%	Sodium	829mg	35%
Total Carbohydrates	46gm	15%	Fiber	7gm	28%
Sugars	16gm		Protein	17gm
Vitamin A		90%	Vitamin C		206%
Calcium		20%	Iron		33%