Hot peppers. Chili from Italy, paprika sauce from Turkey and tomatoes from Switzerland. The chillies filled with rice, pine and apricots taste super delicious, says the Chef’s Handyman team. A colorful lunch on the sun terrace. This is what summer feels like. Now all that’s missing is the sea. The Mediterranean dish is perfect for late summer.
Stuffed hot peppers
Cook the Turkish Bulgur rice mixture for 15 minutes in a steamer or in salt water. Take out and mix with 6 tablespoons of the paprika sauce from the Turkish shop. Season to taste with salt, pepper and chili. Season with Ras-El-Hanout. Dice 10 dried apricots and mix roasted pine nuts into the rice.
Hollow out the peppers and fill them with the rice mixture. For the sauce, mix tomato sauce from fresh tomatoes or from the can with the remaining paprika puree. Add garlic and thyme. Pour the tomato sauce into the tin. Now place the stuffed peppers in the mould. Bake in the oven at 200°C for about 1 hour.
Shopping list for 4 serves
- 12 small or four large peppers
- 1 can of homemade tomatoes or tomato sauce
- 1 large bottle of pepperoni puree (available in Turkish shops)
- clove of garlic
- chili pepper
- 250 g Turkish bulgur rice mix
- salt
- pepper
- Ras-El Hanout
- 10 dried apricots
- 1/2 cup of pine nuts
- olive oil for brushing
We also have the OllO World travel app. Take a look at it.
Maybe you’ll like this summer recipe with couscous too.
The Chef’s Handyman Team wishes you a good appetite.
