This is a classic "almost" Turkish recipe with the substitution of poblanos for small bell peppers. I've been craving stuffed peppers for a long time, but small green bell peppers haven't showed up at the farmers market yet. I hate flavorless huge bell peppers at the stores. A sensible Turk would not call them peppers. They don't smell or taste anything like peppers; their skin is really thick; and they hold almost half a kilo of rice. So I decided to stuff flavorsome poblanos and I did my best to choose not very big ones. This was my first stuffed poblano, and it was delicious!
To make this a "very" Turkish recipe, use small, thin-skin green bell peppers.
for 4 poblanos
4 reasonable size poblano peppers
1/3 lb ground beef (if you want, you can use 1/2 lb ground meet)
1/4 cup rice
2 medium size onions, finely chopped
1/2 bunch parsley, chopped
1/2 dill, chopped
1 tbsp chopped fresh mint
2-3 tomatoes, petite diced
1 tbsp tomato paste (optional)
1 tsp ground black pepper
1 1/2 tsp salt
2 tbsp butter
1-1 1/2 cups hot water
1 tomato, sliced
-Wash peppers, cut the tops parts and clean inside.
-In a bowl mix well ground meat, rice, onion, parsley, dill, mint, black pepper, salt, and diced tomatoes (and tomato paste if you like). It'll be better mixed if you use your hand.
-Stuff poblanos with the mix. Seal the top with a slice of tomato.
-Place them in a broad pot.
-Pour hot water on (make sure water is 1/2 inch below the poblanos)
-Cut butter into small pieces and place on top of poblanos.
-Cook on medium for 45-50 minutes.
-Stuffed peppers are good when served with yogurt on the side. And soak that juice with fresh bread!
I thought with all the fresh herbs in it, this recipe is perfect for Weekend Herb Blogging which was founded by Kalyn of Kalyn's Kitchen and is hosted by Astrid this week.
