Stuffed peppers are a delicious and beautiful dish. Regardless of whether you prepare them for a holiday or on weekdays, or make them second courses, it is always a desired dish on the table, very fragrant and easy to prepare.
Ingredients:
- turkey ground meat – 2 pounds
- egg – 1
- rice (White Basmati or other quick cooking) – 1/2 pound
- bell pepper (different colors) – 8
- eggplant – 2
- onion – 3
- garlic clove – 3
- carrots – 2
- potatoes – 4
- vegetable oil – 1/2 cup
- tomato sauce – 1/2 cup
- 1 bunch of dill
- salt
- pepper
- dried basil
- sweet peppercorns
- seasoning to taste
Preparation:
- Wash the peppers, cut off the tops, gently remove the core.
- Remove the tail of the eggplant, cut it in half, and carefully take out the middle of each part to form a small cup.
- Cut 1 onion per quarter slices, carrots on batons, potatoes on 8 crisscross pieces.
- Cut 1 onion, 1 garlic clove, ¼ part of dill bunch in a blender and mix it with turkey ground meat, pepper, salt, dried basil, and any seasoning you like.
- Fill peppers and eggplants with turkey mixture.
- Put into a large pot layer by layer cut onion, carrots, potatoes then stuffed peppers and eggplants on top in standing position.
- Add water to cover peppers and bring to boil then add vegetable oil, salt, and tomato sauce.
- Cook for 25-30 minutes until rice is ready, before turning off the heat, add crushed garlic and dill.
Turkey-Stuffed Bell Peppers