Ingredients with Measurements:
- 6 large bell peppers
- 1 cup of bulgur
- 1 cup of şalgam juice
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 tablespoon of tomato paste
- 1 tablespoon of red pepper flakes
- 1 teaspoon of cumin
- Salt and pepper to taste
- Olive oil
Special equipment needed:
- Large pot
- Mixing bowl
- Spoon
- Knife
- Cutting board
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut off the tops of the bell peppers and remove the seeds and membranes.
3. In a large pot, bring water to a boil and add the bell peppers. Cook for 5 minutes, then remove from the pot and set aside.
4. In a mixing bowl, combine the bulgur, şalgam juice, onion, garlic, tomato paste, red pepper flakes, cumin, salt, and pepper. Mix well.
5. Stuff the bell peppers with the bulgur mixture and place them in a baking dish.
6. Drizzle olive oil over the stuffed peppers.
7. Bake in the preheated oven for 30-40 minutes, or until the peppers are tender and the bulgur is cooked.
8. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
5. Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 210
Fat: 4g
Carbohydrates: 40g
Protein: 7g
Fiber: 8g
Substitutions for ingredients:
- Bulgur can be substituted with quinoa or rice.
- Şalgam juice can be substituted with carrot juice or beet juice.
- Red pepper flakes can be substituted with paprika or chili powder.
Variations:
- Add chopped parsley or mint to the bulgur mixture for extra flavor.
- Use different colored bell peppers for a colorful presentation.
- Add cooked ground beef or lamb to the bulgur mixture for a meaty version.
Tips and tricks:
- Make sure to remove the seeds and membranes from the bell peppers to prevent bitterness.
- Use a spoon to stuff the bell peppers evenly.
- Drizzle olive oil over the stuffed peppers to prevent them from drying out.
Storage instructions:
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stuffed peppers in the oven at 350°F for 10-15 minutes, or in the microwave for 2-3 minutes.
Presentation ideas:
Arrange the stuffed peppers on a platter and garnish with chopped parsley or mint.
Garnishes:
Chopped parsley or mint
Pairings:
- Serve with a side of yogurt or tzatziki sauce.
- Pair with a green salad or roasted vegetables.
Suggested side dishes:
Yogurt or tzatziki sauce, green salad, roasted vegetables
Troubleshooting advice:
- If the bulgur mixture is too dry, add more şalgam juice or water.
- If the stuffed peppers are not cooked through, bake for an additional 10-15 minutes.
Food safety advice:
- Make sure to cook the stuffed peppers to an internal temperature of 165°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Şalgam is a traditional Turkish drink made from fermented black carrots, turnips, and beets. It is often enjoyed with spicy foods, such as stuffed peppers.
Flavor profiles:
The stuffed peppers are savory and slightly spicy, with a tangy flavor from the şalgam juice.
Serving suggestions:
Serve the stuffed peppers as a main dish for lunch or dinner.
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Region: Turkish