Aegean Stuffed Peppers

Name: Aegean Stuffed Peppers
Ingredients: 1 1/2 cups medium grain rice, uncooked; 2 teaspoons ground cumin; 2 teaspoons sea salt; 2 teaspoons freshly ground black pepper; 2 teaspoons dried kekik (Turkish oregano); 2 teaspoons pul biber (mild red pepper flakes); 2 teaspoons dried mint; 2 tablespoons Oil of Anatolia extra virgin olive oil; ½ medium yellow onion, minced; 4 garlic cloves, minced; 4 tomatoes, cored (save the insides for cooking); 1 pound ground beef (with a little fat) or a mixture of half ground beef and half ground lamb; 3 tomatoes, sliced medium thickness; 2 tablespoons spicy red pepper paste (you can use mild instead); 8 small green peppers or 4 large ones, tops cut off and seeds removed; 4 tablespoons red pepper paste (spicy or mild), or tomato paste, OR a mixture of both (2 tablespoons of each); 2-4 cups boiling water; Pinch of sea salt; Drizzle a bit of Oil of Anatolia extra virgin olive oil; Fresh mint and/or parsley for garnish

oilofanatolia.com

If you've got some extra large peppers lying around, this is an incredibly tasty way to utilize their size. You can make these in a vegetarian way, but this recipe does call for ground lamb (you can...

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Ingredients

1 1/2 cups medium grain rice, uncooked
2 teaspoons ground cumin
2 teaspoons sea salt
2 teaspoons freshly ground black pepper
2 teaspoons dried kekik (Turkish oregano)
2 teaspoons pul biber (mild red pepper flakes)
2 teaspoons dried mint
2 tablespoons Oil of Anatolia extra virgin olive oil
½ medium yellow onion, minced
4 garlic cloves, minced
4 tomatoes, cored (save the insides for cooking)
1 pound ground beef (with a little fat) or a mixture of half ground beef and half ground lamb
3 tomatoes, sliced medium thickness
2 tablespoons spicy red pepper paste (you can use mild instead)
8 small green peppers or 4 large ones, tops cut off and seeds removed
4 tablespoons red pepper paste (spicy or mild), or tomato paste, OR a mixture of both (2 tablespoons of each)
2-4 cups boiling water
Pinch of sea salt
Drizzle a bit of Oil of Anatolia extra virgin olive oil
Fresh mint and/or parsley for garnish