Stuffed baby capsicums

Stuffed baby capsicums

Biber dolmasi

By
From
Turkish Meze
Serves
4
Photographer
Alicia Taylor

Kim has been growing vegetables for about 15 years, and he still brings the cafe eggs, chillies, eggplants (aubergines) and fresh herbs. (And, being a bit of a hippy, Kim still doesn’t wear any shoes!) He now also grows banana peppers, as well as baby green capsicums, which he harvests when they are only 5 cm long, still have thin flesh and a beautiful sweet flavour — just like the ones we used to have in the markets in Turkey.

I stuff Kim’s baby green capsicums with rice and loads of other yummy things, braise them in a little olive oil and water, then serve them with lemon wedges, garlic yoghurt and, of course, warm Turkish bread.

Ingredients

Quantity Ingredient
1kg baby capsicums
1/2 Rice pilaf, cooked for an additional 10 minutes
1 tomato, sliced
125ml olive oil
1 1/2 tablespoons sea salt
lemon wedges, to serve
Garlic yoghurt, to serve

Method

  1. Working with one capsicum at a time, push the stem down and, with a twisting and pulling motion, remove and discard all the seeds and membranes. Set aside.
  2. Spoon the prepared pilaf into the capsicums, packing it in firmly. Use a slice of tomato to plug each capsicum opening to secure the filling. Place the capsicums in a saucepan large enough to hold them all in a single layer.
  3. Mix the olive oil and salt with 500 ml warm water, then pour the mixture over the capsicums. Cover the pan and bring to the boil. Reduce the heat and simmer, covered, for 15 minutes, or until the capsicums are tender and the filling is cooked.
  4. Serve at room temperature, with lemon wedges and garlic yoghurt.
  5. Once cooked, these will keep in the refrigerator for up to 1 week.
  6. The capsicums can also be stuffed ahead of time and cooked just before serving, or prepared ahead, frozen and cooked as required. However, they do not freeze well once cooked.
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