A hot Turkish main dish in which a filling made with ground meat, rice, and spices is stuffed into çarliston peppers and cooked in tomato sauce. Served with yogurt, this hearty stuffed dish is one of the classic flavors of lunch and dinner tables.
Knead the ground meat, rice, grated onion and tomato together with the parsley and spices until you get a homogeneous filling.
Hollow out the çarliston peppers without cutting off the stem, and fill them up to three-quarters with the filling; do not overfill, as the rice will expand while cooking.
Arrange the stuffed peppers upright in a pot, drizzle with the tomato-paste liquid and cook over low heat until the peppers and rice are soft.
Transfer the stuffed peppers to a serving plate while hot and bring to the table with garlicky yogurt on the side.
Important: fill the peppers without cutting off the stem, otherwise they may fall apart while cooking. Caution: placing an upside-down plate over the stuffed peppers in the pot keeps them from moving while cooking. Allergen: the yogurt recommended for serving is a dairy product, the stuffed peppers themselves contain no dairy.
If you hollow out the peppers slightly and let them sit in salted water for a few minutes before stuffing, you'll get a softer texture once cooked. Adding a pinch of red pepper flakes to the filling also gives the stuffed peppers a slight kick.
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