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side dishes

Turkish Stuffed Peppers
Peppers are a fundamental ingredient in Eastern European cuisine. The herbs and sweet spices that flavor the barley are sometimes surprising to Western palates, in the best possible way. This decadent dish is the perfect special vegetarian dish to take center stage at any dinner party.
6 red bell peppers, tops sliced off and seeded
1 onion, finely chopped
4 garlic cloves, finely chopped
3 Tbsp. olive oil, divided
2 Tbsp. pine nuts
2 Tbsp. currants, soaked in hot water
1 tsp. cinnamon
1 tsp. allspice
1 tsp. sugar
1 cup water, divided
2 1/2 cups cooked barley
Pepper to taste
1/2 cup finely chopped flat-leaf parsley
1/4 cup finely chopped mint
2 Tbsp. lemon juice
Lemon wedges
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Turkish Stuffed Peppers

Turkish Stuffed Peppers

Turkish Stuffed Peppers
Two Stars Guiding Stars
  • Servings:6 (247 g)
  • Prep Time:45 minutes
  • Cook Time:90 minutes
1. Heat 1 tablespoon of olive oil over medium heat in a large, wide saucepan or lidded skillet. Add onion and pine nuts. Cook, stirring, until the onion is tender and beginning to color (5-8 minutes). Add the garlic. Cook, stirring, until fragrant (30 seconds).
2. Stir in the currants, cinnamon, allspice, and sugar. Add 1/2 cup water and cook, stirring, until most of the liquid has evaporated (5-6 minutes). Add barley and pepper to taste. Remove from the heat and stir in the herbs.
3. Stuff the peppers with the barley mixture. Stand the peppers in a wide, lidded pan. Mix together the remaining 2 tablespoons olive oil, 1/2 cup water, and lemon juice, and pour around the vegetables. Bring to a simmer and cover the pan. Simmer on medium-low, adding water as needed, until the peppers are very tender and there is just a small amount of liquid left (40-50 minutes). Garnish with lemon wedges to serve.