Ready in 45 minutes
Try this Iranian Stuffed Peppers recipe, or contribute your own. "Tarragon" and "Tomato" are two of the tags cooks chose for Iranian Stuffed Peppers.
"I've been searching for this recipe for years! I loaned my cookbook with this recipe to a friend who lost it and could not remember the exact ingredients. This is by far the best recipe for stuffed peppers I have ever made or eaten. The time it takes to prepare is definately worth it!"-
Top-ranked recipe named "Iranian Stuffed Peppers"
Melt 2 tb. butter or margarine in a large saucepan. Add onion and saute until tender. Add meat and cook until browned and crumbly. Add half the tomato sauce, salt and black pepper. Cook 1 minute. Add sugar, lemon peel, lemon juice and rice. Cook and stir until rice glistens.
Add 1 1/2 cups broth and bring to a boil. Reduce heat and cover. Simmer over low heat 10 minutes or until liquid is almost absorbed. Stir in parsley, green onions, dill, tarragon and mint and cook for 5 minutes. Preheat oven to 350F. Cut a thin slice from stem end of each pepper; reserve to use as lids. Remove seeds and white membranes from peppers. Place peppers in a large baking pan. Spoon meat mixture into peppers. Combine remaining ingredients, including remaining tomato sauce, in a small saucepan. Heat until butter or margarine melts. Pour over stuffed peppers and cover with reserved lids. Cover baking pan with foil.
Bake 1 hour or until peppers are tender and filling is done.
** Stuffed Cabbage: Cook 1 whole medium cabbage in boiling water 8-10 minutes, depending on size. Drain and cool. Separate leaves and place 1 tbs. filling on each leaf. Roll up, tucking in edges. Place cabbage rolls in a large baking pan, making a single layer. Continue with recipe. ** Stuffed Tomatoes: Substitute 8 large tomatoes for the green peppers. Cut a thin slice from each stem end. Scoop out pulp and add to meat mixture. Heat 5 minutes before stuffing tomatoes.
Continue with recipe.
** Stuffed Eggplant: Substitute 8 long Japanese eggplants for the green peppers. Slit each eggplant lengthwise without cutting all the way through. Heat 1/2 cup vegetable oil in a large skillet. Cook each eggplant in hot oil until blistered on all sides. Remove from skillet, drain on paper towels and let cool. Stuff with meat mixture. Continue with recipe. Source: Middle Eastern Cooking by Rose Dosti.
Made this on Dec 18, 2005. Michelle loves it. I didn't have any taragon, or lemon peel. I used dried parsley and orange peel instead. Dried parsley is 1/3 cup.
lesakautz 8 months agoThese are great. Nice meal.
New2this1 2 years agoLooks delicious! I'm going to make it this week. Has anyone tried freezing them? I like to make large portions & freeze some - do you think it will work with these stuffed peppers? Thanks
c2khan 2 years agoI just made this for dinner tonight and its amazing!! I used fresh mint so I had double the quantity, I added a dash of cumin, garlic powder and chili powder - totally perfect!
surob 4 years agoThis is an awesome recipe!
taraann123 4 years agoThey came out excellent and I used basmati brown rice instead of white.
tiger77 4 years agoExcellent - the mint makes it special!
sthanatos 4 years agoReally delicious, but it does take a bit of work. The rice also took longer to cook for me then the recipe describes (I was using basmati). Very good though.
NAVID 5 years agoi love it becuase im iranian
NAVID 5 years agoi lovw it becuase im iranian