John Myers
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Turkish Style Stuffed Peppers from Sevkoc
The perfect turkish style stuffed peppers from sevkoc recipe with a picture and simple step-by-step instructions.
- 300 g Ground beef
- 0,5 liter Water
- 0,5 a cup Short grain rice
- 3 tbsp Bulgur
- 6 Paprika
- 2 Tomatoes
- 1 Onion
- 1 bunch Parsley approx. 50 gr.
- 1 tsp Red chilli flakes
- 2 tsp Salt
- 2 tsp Pepper
- 2 tsp Rubbed mint
- 3 tbsp Olive oil
- 2 tbsp Tomato paste concentrated three times
- 3 tbsp Sevkoc pepper pulp
First
- First rice (about 1/2 coffee cup) with hot water in a bowl for 10 minutes. let it swell.
Preparation of the filling compound
- Cut the onion into small cubes and place in a mixing bowl. Then the rice and bulgur with the minced beef, parsley (approx. 50gr.) Mint, 1 teaspoon salt, 1 teaspoon pepper, chilli flakes, 2 tablespoons oil, 1 tablespoon tomato paste and 2 tablespoons paprika pulp add. Mix everything together well.
Preparation of the peppers
- Cut out the stem of the pepper and carefully remove the core. Now line up the peppers in a pot (standing up). Fill the paprika with the filling material so that the mass ends approx. 5mm below the paprika opening.
- Cover the opening of the stuffed peppers with round tomato slices. Cut the rest of the tomatoes into small pieces and distribute them between the peppers. (See photo)
For the casting
- Now add 1 teaspoon salt, 1 teaspoon pepper, 1 tablespoon oil, 1 tablespoon tomato paste and 1 tablespoon paprika paste to 0.5 liters of water. Mix well with a fork or whisk and pour into the saucepan with the peppers. Now the peppers should be halfway in the brew. Cover the pot and cook for about 1 hour at moderate heat. Finished.
A little hint
- This recipe is made with the paprika we know from the supermarket. However, it is advisable to use the more suitable Turkish or Yugoslav pepper variety. In the case of Turkish and Yugoslav peppers, the paprika skin is more tender and the aroma is more harmonious.
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