Delicious Stuffed Peppers with Olive Oil Recipe.

45 minutes



Stuffed peppers, one of the indispensable flavors of the summer season, occupy a popular place among the stuffed varieties with its easy preparation and its ability to be eaten cold without the need for heating when hungry.

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1 Water Glass Rice
1 Dry Onions
1 Dessert Spoon Granulated Sugar
1 Dessert Spoon of Cinnamon
2/1 Half Vineyard Parsley
1 Grain Tomato
Black pepper
2/1 Half O. Glass Currant
2/1 Half O. Glass of Stuffed Peanuts
1 C Glass of Olive Oil

Nutritional Information

12.6g Fat
103mg Sodium
88.2g Carbohydrate
8g Protein




First, We Break the Stems of the Peppers so that the Caps of the Peppers are Closed Again.
Then we wash the peppers and leave them to drain.
Mark as complete

Cutting vegetables

For the filling, we chop the onions for cooking and roast them in half a tea glass of olive oil.
We Mix Grated Tomatoes Over Roasted Onions.
Mark as complete


Filter The Rice We Have Washed, Add Roasted Onions And Tomatoes To The Mix And Roast Lightly
We Also Add Currants, Cinnamon, Peanuts, Granulated Sugar, Black Pepper and Salt to the Ingredients.
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Add Recipe

Finally, We Add the Chopped Parsley to its Internal Materials
We Fill The Bell Peppers, Which We Washed From The Inner Material We Have Prepared And Let To Filter, Half Of It Is A Little Over.
Mark as complete

After filling the stuffed with the stalk parts of the peppers or coarsely chopped tomatoes, we arrange them in a pot.
After Pouring Half Tea Glass Of Olive Oil Over The Peppers, We Add Water As Much As Half Of The Peppers Are.
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We cook it for about half an hour until the rice is soft.
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*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case.
As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.

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