Stuffed Bell Peppers

Defne ÖztongaChef

Ingredients

• 6 bell peppers
  6 pieces
• 1 1/2 cups Egyptian rice, washed and soaked for half an hour
  1.5 cup
• 1/2 cup veal
  0.5 cup
• 2 tomatoes, quartered
  2 pieces
• 1 tablespoon mixed spices
  1 tablespoon
• 1 tablespoon olive oil
  1 tablespoon
• 1 lemon juice
  1 piece
• Salt to taste
  0
• 1 tablespoon butter
  1 tablespoon
• 1 tablespoon vegetable oil
  1 tablespoon
• 2 1/2 tablespoons flour
  2.5 tablespoon

Steps

1. 1

   Hollow out the bell peppers, remove the seeds, and soak in water and salt for 10 minutes.

   Required Tools:

   🍳

   Bowl

   10 min
2. 2

   Mix the rice, meat, oil, and spices well.

   Required Tools:

   Mixing Bowl

   5 min
3. 3

   Stuff the bell peppers with the rice mixture, then place a piece of tomato to close the bell pepper.

   5 min
4. 4

   Place the stuffed bell peppers in a pot, add boiling water, lemon juice, and salt, and cook on the stove for 10 minutes, then place the bell peppers in a baking dish.

   Required Tools:

   Pot

   10 min
5. 5

   To make the sauce, place all the ingredients in a pot, then add 3 cups of water and mix well. Add lemon and salt if needed.

   Required Tools:

   Pot

   10 min
6. 6

   Add the sauce to the bell peppers.

   5 min
7. 7

   Place the baking dish with the bell peppers in the oven at 180 degrees for 20 minutes, then under the grill for 5 minutes.

   Required Tools:

   Oven

   25 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags