Spicy Ezme Stuffed Peppers
These vibrant stuffed peppers offer a delightful explosion of Turkish flavors. A zesty ezme filling, packed with fresh vegetables and a kick of spice, is baked inside tender bell peppers for a satisfying appetizer.
Prep Time
50 min
Difficulty
Medium
Servings
4
Calories
180 kcal
Instructions
- 1
Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes.
- 2
Finely dice the tomatoes, cucumber, and red onion. Mince the garlic.
~5 min - 3
Finely chop the fresh parsley and mint.
~2 min - 4
In a mixing bowl, combine the diced vegetables, minced garlic, chopped herbs, pomegranate molasses, olive oil, red pepper flakes, salt, and black pepper.
~3 min - 5
Roughly chop the walnuts and stir them into the ezme mixture.
~1 min - 6
Spoon the ezme filling generously into the hollowed-out bell peppers.
~5 min - 7
Place the stuffed peppers on a baking tray and bake for 30-35 minutes, or until the peppers are tender and the filling is heated through.
~35 min - 8
Let cool slightly before serving.
Tips
- For an extra spicy kick, add a pinch of cayenne pepper to the filling.
- Serve warm or at room temperature. These also make a great light lunch.
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