Stuffed Zucchini Peppers Turkish Style Recipes

STUFFED ZUCCHINI

Steps:

• Wash the zucchinis and cut them into two. Then grab a small spoon and scoop out their pulp. The walls of zucchinis shouldn't be too thick or too thin (about 1/4 inch). Sprinkle a pinch of salt inside each of them.
• For the filling; Mix diced onions, rice, ground meat, 1 tbsp tomato paste, lemon juice, minced dill and fresh mint, 3 tbsp olive oil, 2 tsp salt and black pepper in a bowl.
• Stuff the zucchinis with this mixture, but be careful, it shouldn't be too tight because when rice and ground meat cook, they'll get bigger. You can gently press on the filling while stuffing the zucchinis. Place each stuffed zucchini upright in a large pot.
• Slice the tomato and put a slice on each stuffed zucchini to cover the filling mixture.
• Dilute 1 tbsp tomato paste with water and pour it into the pot. Then pour some water (shouldn't cover the zucchini, leave it when the water reaches the middle of zucchinis). Cover the lid on the pot, put it over the lowest heat and cook it for about 40 minutes.
• You can serve it with some yogurt and garnish with dill leaves.

STUFFED PEPPERS WITH TURKEY AND VEGETABLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Wrap the green bell peppers in aluminum foil, and place in a baking dish. Bake 15 minutes in the preheated oven. Remove from heat.
• In a skillet over medium heat, cook the turkey until evenly brown. Set aside. Heat oil in the skillet, and cook onion, mushrooms, zucchini, red bell pepper, yellow bell pepper, and spinach until tender. Return turkey to the skillet. Mix in the tomatoes and tomato paste, and season with Italian seasoning, garlic powder, salt, and pepper. Stuff the green peppers with the skillet mixture.
• Return peppers to the oven, and continue cooking 15 minutes.

STUFFED ZUCCHINI & PEPPERS (TURKISH STYLE)

Steps:

• For the filling; Mix diced onions, rice, ground meat, 1 tbsp tomato paste, lemon juice, chopped dill, mint, and half of the chopped parsley, olive oil, salt and pepper in a bowl.
• Wash the zucchinis and cut them into two, then scoop out their pulp with a small spoon and set aside. The walls of zucchinis shouldn't be too thick or too thin (about 1/4 inch). Wash the peppers, cut out the stems, and remove seeds. Sprinkle a pinch of salt inside all of the veggies.
• Stuff the vegetables with the meat mixture, being careful not to overfill since the rice and ground meat will expand as they cook. Place each stuffed vegetable upright in a large pot. Sprinkle the reserved zucchini pulp around pot. Add can of tomatoes.
• Pour broth or water into pot until the vegetables are 50%-75% submerged. Bring to a boil and then reduce to low heat and simmer for about 40 minutes.
• Garnish with remaining chopped parsley and serve with yogurt.