Bell Pepper Recipe

(Turkish Stuffed Bell Peppers)

Try this delicious Turkish Stuffed Bell Pepper recipe! I got this recipe from my mom. I grew up eating this throughout the year and it's one of my favorite dishes. There are many different recipes similar to this, but this one is my favorite! This is not a quick meal, so I do not recommended making it on a busy weeknight. The level of difficulty is more moderate, but a great way to start exploring more challenging recipes. There are a variety of bell peppers out there, including sizes and colors. For this recipe, you will need small, green bell peppers. The green variety seem to work best as the red and yellow, and orange bell peppers tend to taste more sweet when cooked. This meal is usually served as a main course and is perfect during fall and winter months.

You will need the following for the Bell Pepper Recipe:

  • 6 Green Bell Peppers
  • 2 T. Tomato Paste
  • 2 Small Tomatoes, Chopped
  • Salt and Pepper to Taste
  • 1/2 C. Uncooked Rice
  • 1 lb. Ground Beef
  • 3 T. Water (for the filling)
  • Water

TIP: Be careful to not over stuff the bell peppers with the filling as it can cause the peppers to burst while cooking!


To prepare this dish, start by washing the green bell peppers. Slice the top of the bell pepper and remove the seeds from the middle, then wash them again to make sure all the seeds are out, then place aside. In a bowl, combine the ground beef, uncooked rice, tomatoes, tomato paste, salt and pepper, 3 T. water, mix well. Stuff the mixture into the green bell peppers. Be careful to not over stuff as it can cause the peppers to burst while cooking. If you are unsure what the mixture tastes like, you can cook a tiny amount in a pan just to get the flavor. I know my mom would taste it totally raw, but I'm a bit hesitant to do that.

If you have any leftover filling, go ahead and freeze it for next time. Put the top of the green bell pepper back on, it will look like a little hat.

Place stuffed green bell peppers upright in the pot. Add enough water to fill less than half way, and add a bit more tomato paste to the water. Cook for about 35-40 minutes on medium heat or until soft.

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