Bülbül Yuvası - Turkish Stuffed Bell Peppers

Ingredients

• 6 medium-sized bell peppers 6 medium-sized bell peppers
• 250g (8.8 oz) ground beef 250g (8.8 oz) ground beef
• 250g (8.8 oz) ground lamb 250g (8.8 oz) ground lamb
• 1 cup (200g) rice, rinsed 1 cup (200g) rice, rinsed
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground sumac 1 teaspoon ground sumac
• 1 teaspoon dried mint 1 teaspoon dried mint
• 1 teaspoon salt 1 teaspoon salt
• ½ teaspoon black pepper ½ teaspoon black pepper
• 4 cups (950ml) water 4 cups (950ml) water
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 38g, 3g
• Protein: 28g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cut off the tops of the bell peppers and remove the seeds and membranes.
3. 3.
   In a large bowl, combine the ground beef, ground lamb, rice, onion, garlic, tomato paste, olive oil, cumin, sumac, dried mint, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
4. 4.
   Stuff the bell peppers with the meat and rice mixture, leaving a little space at the top for the rice to expand.
5. 5.
   Place the stuffed bell peppers in a baking dish and pour water into the dish until it reaches halfway up the peppers.
6. 6.
   Cover the dish with aluminum foil and bake for 45 minutes.
7. 7.
   Remove the foil and bake for an additional 15 minutes, or until the peppers are tender and the filling is cooked through.
8. 8.
   Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Rice — Rinse the rice thoroughly before using to remove excess starch and ensure a fluffy texture.
• Sumac — Use ground sumac for a tangy and slightly citrusy flavor. If unavailable, you can substitute with lemon zest.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes to the filling mixture.
• Serve Bülbül Yuvası with a dollop of creamy yogurt on top for a refreshing contrast.
• If you prefer a vegetarian version, substitute the meat with cooked lentils or mushrooms.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.
• Experiment with different colors of bell peppers for an eye-catching presentation.

Serving advice

Serve Bülbül Yuvası as a main course accompanied by a fresh salad and warm Turkish bread. It pairs well with a side of yogurt or tzatziki sauce.

Presentation advice

Arrange the stuffed bell peppers on a platter, garnished with fresh parsley. Drizzle some of the tomato sauce from the baking dish over the peppers for an appetizing presentation.