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Stuffed Turkish Peppers

perfect for summer mezze! Τουρκικές πιπεριές γεμιστές

These stuffed peppers are a wonderful addition to any table, either for mezze or paired with pilaf and çoban salad. They are pretty simple to make and are best eaten hot. Serve with a garlic yogurt (haydari). You can use the long green hot peppers, however, sometimes these are unavailable. You can buy a bag of those sweet colorful peppers you find at the grocery store and they work just as well! Here is what you need:

preheat oven to 375 F

1 lb bag of sweet colorful peppers or 1 dozen of the long green hot peppers such as Charleston or Portugal hot peppers.

1 lb ground beef 80/20 or a mixture of beef and lamb 50/50

1/4 c chopped walnuts

1 egg - beaten

1/2 onion grated

4 cloves of garlic - minced

1/2 bunch chopped parsley

2 TBSP dried Oregano

2 TBSP sweet paprika

2 tsp. ground cumin

1 tsp, ground coriander

1 tsp turmeric

1 tsp curry powder

salt and pepper tt

olive oil

  1. start by making a slit in one side of the pepper, being careful not to cut the other side. Gently scoop out the seeds/ribs - set aside

  2. mix the meat, walnuts, onions, spices, parsley, salt and pepper together with your hands. Add the egg.

  3. Gently fill each pepper with the meat mixture and refrigerate for an hour. You may have a bit more meat left, just make some additional koftes.

  4. grease a baking dish with the olive oil and place all your peppers in it - bake for 30-45 minutes until meat is done and peppers are tender.

thats it - serve with garlicky yogurt.

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