Comments on: Rice Stuffed Mini Sweet Peppers

By: Katya

Katya — Wed, 10 Oct 2012 23:49:12 +0000

The recipe sounds great! I’m going to make it for this Sat feast:-) Two questions: when cooking rice, do I need to add any water to the pan?

And another one - do I really need to cook the stuffed peppers for 1 hour. It seems as quite a long time since the filling is basically cooked and it takes about 10 minutes or so for the peppers to soften? Just curious

By: FERIDE

FERIDE — Fri, 10 Feb 2012 06:48:13 +0000

MRS ERGUL - Afiyet olsun:)

By: Mrs Ergül

Mrs Ergül — Fri, 10 Feb 2012 02:08:07 +0000

Abla! I have a small pack of mini green peppers sitting at home. waiting just to be made into this! The round non-stick pan in the photo? reminds me of all the kitchens I have been in when in Turkey

By: Aika

Aika — Thu, 28 Apr 2011 02:33:34 +0000

Such gorgeous looking dolmas. Stuffed peppers are one of my favorites. My mom always makes it with small peppers too but I love the idea of using different colors. It makes the whole dish pop. I will definitely do that next time I make stuff peppers but they will most likely have meat inside so the boys in the family don’t start a riot.

By: Farida

Farida — Wed, 27 Apr 2011 16:03:53 +0000

SUPARNA - thank you for enlightening me about Bengali dolma. this is great to know.

TURKEY”s FOR LIFE - tiny peppers are easier to eat:)

By: Turkey's For Life

Turkey's For Life — Wed, 27 Apr 2011 07:36:27 +0000

Stuffed peppers is one of my favourite Turkish dishes. I’ve never seen them done with baby peppers before but it’s a lovely idea because I get so full eating the bigger ones. Will try this out.
Julia

By: suparna deb

suparna deb — Mon, 25 Apr 2011 07:30:28 +0000

Nice post.
Like the ancient silk route, there must be something like food route.
The history is so fascinating!
Dolma in Bengal region in eastern India is a delicacy and it’s a dish with tasty gravy.For filling we even use boneless fish,shrimps,coconut paste ,cashewnut paste etc.