Turkish Stuffed Peppers with Rice and Beef

Juicy, deeply aromatic Turkish stuffed peppers: tender peppers, delicate beef, fluffy rice and Mediterranean herbs. This simple home-style dinner is simmered on the stove and served beautifully with chilled yogurt.

Ingredients

• 9 oz | 250 g ground beef
• 5.3 oz | 150 g rice, rinsed
• 1 onion, grated
• 2 garlic cloves, grated
• 1 tsp tomato paste
• 1 tsp sweet red pepper paste
• Salt, black pepper, sweet paprika, oregano, mint — to taste
• 3 tbsp olive oil
• 5–6 green bell peppers
• Boiling water, as needed
• Plain yogurt, for serving (optional)

Step-by-step recipe

1. Prepare the peppers: wash them, cut off the tops, and remove the seeds and membranes.
2. Combine the beef, rice, onion, garlic, tomato paste, sweet red pepper paste, olive oil, salt and spices. Mix for 1–2 minutes, until the filling is evenly blended.
3. Loosely fill the peppers, adding the mixture only about halfway — the rice will expand as it cooks.
4. Stand the peppers upright in a wide heavy-bottomed pot. Pour in boiling water until it reaches about halfway up the peppers.
5. Cook over high heat for 10 minutes after the water comes to a boil.
6. Reduce to medium-low and simmer for another 30 minutes, until the rice is tender and the juices run clear.
7. Let stand for 5–10 minutes. Serve hot with a spoonful of plain yogurt.

Tips and variations

• Do not pack the peppers too tightly: leave room for the rice to swell so the filling stays juicy and the peppers do not split.
• If you do not have sweet pepper paste, add an extra 1/2 tsp tomato paste and 1 tsp sweet paprika.
• For the oven: arrange the peppers in a baking dish, add 2/3–3/4 cup | 150–200 ml water or tomato juice, cover with foil, and bake at 356–374°F | 180–190°C for about 50–60 minutes.
• Herbs: mint gives the dish its distinctive eastern note — use it sparingly so it does not overpower the flavor.
• Check the liquid level every 15–20 minutes: if needed, add boiling water to keep about 1/2–3/4 in | 1–2 cm in the bottom of the pot.

Nutritional value per serving

Calories	320 kcal
Protein	13 g
Fat	16 g
Carbohydrates	30 g
Fiber	3 g
Sugar	3 g
Sodium	400 mg

FAQ

Do I need to cook the rice before stuffing?

No. The rice goes in uncooked. It will swell and finish cooking as the peppers simmer, so only fill them halfway.

Can I make these peppers in the oven?

Yes. Arrange the peppers in a baking dish, pour in 2/3–3/4 cup | 150–200 ml water or tomato juice, cover with foil, and bake at 356–374°F | 180–190°C for 50–60 minutes, until the rice is tender.

What can I use instead of sweet red pepper paste?

Mix tomato paste with sweet paprika, about 1:1. Mild ajvar or a gentle acvar-style pepper sauce without heat will also work well.