Stuffed Capsicum - Persian Pepper Dolmeh

• Serves 6
• Prep time 10 minutes
• Cooking Time 1 hour

Stuffing ingredients:

• 1 pouch  Exotic Bazaar Turkish Meatballs
• 2 Cups cooked rice e.g. Leftover rice
• 1 cup chopped spring onions
• 1/2 cup chopped parsley
• 2 Tbsp olive oil
• 20 mini capsicums or 6 medium size capsicum

Sauce ingredients:

• 1 medium diced onion
• 1 can of diced tomato
• 1 tsp turmeric
• 2 tbsp olive oil
• Salt and pepper for seasoning

2- Add spring onions and fry for 3 minutes

3 -Add cooked rice

4 - Add Exotic Bazaar Turkish Meatballs and stir until everything mix well and fry for 5 minutes

5 - Add parsley and turn off the heat

6 - Fill inside your capsicums with filling mix

To make the sauce:

1- Heat the oil in the non-stick-pan

2- Fry onions until they are golden

3 - Add Turmeric and fry for 1 minute

4 -Add diced tomatoes

5 -Add lemon juice

6- Add salt and pepper and wait until it comes to boil

Gently transfer the stuffed capsicums to the saucepan and cook for about 30 minutes on the medium to low heat. You can also transfer the sauce and stuffed capsicums to a baking dish and bake them in the oven (180C) for about half an hour.

*pour some of the sauce in the stuffed capsicums to avoid drying out.

If you share your creation on social media please tag us!

Enjoy!