Turkish Stuffed Peppers
8,6 / 10
ready in 1 hr 25 min.
Cut the tops off the peppers and scrape out the seeds.
Cook the rice in 550 ml boiling salted water for 20-25 minutes.
Dry roast the pine nuts in a frying pan and set aside.
Mix together the rice, olives, pine nuts, parsley and the chilli flakes. Season with salt and ground black pepper.
Fill the peppers with the rice mixture and finish with a cherry tomato.
Place the peppers in a pan, add the stock, cover and cook on a medium heat for 25-30 minutes. Remove from the pot and serve with lemon wedges.