Baked Stuffed Peppers
To prepare Filling for the Peppers:
First of all, toast a small handful of pine nuts, a pinch of cumin seeds, a pinch of coriander seeds and a couple of cardamom pods. Separate the pine nuts from the spices and keep to one side for the moment. Smash the rest of the spices with a pestle and mortar. Heat a generous spoonful of olive oil in a pan. Chop a medium-sized onion and a medium-sized aubergine and add to the oil. Saute them for a few minutes until they begin to soften. Deseed a medium-sized tomato and add that to the onion and aubergine along with a pinch of salt and pepper. Saute for a couple of minutes.Ā Fill a coffee mug with fine bulgur wheat until itās roughly three quarters full. Add it to a large bowl and now fill the same mug with boiling water and a dessert spoonful of biber salƧası . Stir until the salƧa has mixed in and pour over the bulgur wheat. Cover with a tea towel. Now mix the bulgur with your mixture. Add a few freshly chopped parsley leaves and a sprinkling of dried mint. Season to taste.
Now, let's prepare the Baked Stuffed Peppers:
Begin by preheating the oven to 220 degrees. Add the filling to your peppers and place them carefully onto an oven tray. Drizzle with a generous coating of olive oil and place them in the oven for around 30 minutes until the peppers soften. Serve your peppers warm or cold with a side of natural Turkish yogurt. Check out our latest recipes: http://foodswow.com/ Read the full article
