Stuffed vegetables and leaf rolls
A hearty Turkish main dish of long green peppers stuffed with ground meat, rice, and spices, then simmered in a tomato broth. Serve these classic stuffed peppers hot with yogurt for lunch or dinner.
Combine the ground meat, rice, grated onion and tomato with the parsley and spices. Knead thoroughly to make an even filling.
Core the long green peppers without cutting off the stems. Fill each pepper three-quarters full; do not pack them completely, as the rice will expand as it cooks.
Stand the stuffed peppers upright in a pot. Pour the tomato-paste water over them and simmer over low heat until the peppers and rice are tender.
Transfer the stuffed peppers to a serving platter while hot and serve with garlic yogurt.
Important: Leave the stems on the peppers when filling them, or they may fall apart as they cook. To keep the stuffed peppers in place, set an upside-down plate on top of them in the pot. Allergen: The suggested yogurt served alongside is dairy; the stuffed peppers themselves do not contain dairy.
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