These delicious and healthy vegetarian Stuffed Peppers are filled with aromatic stuffing made of rice, onions, pine nuts, currants, and various herbs/spices.

You can serve them as a side dish as well as the main meal or an appetizer. The leftovers are great for boxed lunch the next day or a picnic.

In Turkey, these Rice Stuffed Peppers are usually served at room temperature with a slice of lemon and a type of yoghurt dip.

This is an easy recipe to follow. And these are the ingredients you will need for Rice Stuffed Peppers. Click on 👇 "learn more" for the full list.

Start with preparing the filling. Sauté the onions until soft and translucent and then add the pine nuts. Sauté together on low heat with the onions until lightly golden.

Add the rice and blackcurrants, cook for a few minutes. Stir in the lemon juice, water, cinnamon, black pepper, paprika, mint, sugar, salt and tomato paste, and cover the pan.

Cook the mixture until the water evaporates, take the pan off the heat then add the parsley along with the dill. Give the mixture a stir and let it cool down for 10 minutes.

Prepare the peppers while the filling is cooling down. Cut off the stalks of the peppers seeds. Wash them and season with salt.

When the filling cooled down a bit, stuff the peppers with rice filling up to ⅔ only as the rice will swell when cooked.

Put a cherry tomato on each pepper and place them upright in a saucepan tightly. Dilute the tomato paste in water and add to the pan.

Cook on low heat for 30 minutes or until the rice is soft. Click on 👇 "learn more" for the full recipe with step-by-step instructions.