Stuffed Peppers with Olive Oil | Chef Oktay Usta 

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Stuffed Peppers with Olive Oil
Ingredients list:
15 bell peppers
Two cups of rice
Three onions
Three tomatoes
One pinch of parsley
One tablespoon of paprika paste
One coffee spoon of black pepper
One coffee spoon of salt
One coffee spoon of powdered red pepper
Two coffee spoons of dried mint
Two coffee spoons of sumac
Half teacup of olive oil
1 liter of water
Preparation:
We empty the peppers inside, we wash and place them in a pot. Then, we put the chopped onions in the mixing bowl, the tomato, the parsley, the spices, the tomato paste, the olive oil, we mix them well, we fill them into the peppers, we peel the skin of the tomatoes for the upper part, we sprinkle the parsley stalks. We chop lemons for a sour taste, we add its juice. Then we put a little salt and olive oil to it and cover its lid. After it starts to boil, it gets cooked in 50-60 minutes. But it’s better if you keep checking if it’s cooked. Then we take it off the stove and cool it down. It’s better eaten cool.
Post Script: I used Baldo rice and I’ve added 1 litre of water. But if you use regular rice, add one cup less so that it doesn’t get mushy.
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