Recipe by: Assia Turner
Source: Family recipe
Serves: 10 stuffed peppers
- 4 Tbsp canola oil ( or other cooking oil)
- 10 small bell peppers or 10 Poblano peppers (sweet, not hot), assorted colors)
- 2 carrots, finely diced
- 2 onions, finely diced
- 2 celery stalks, finely diced
- 1 can of butter beans
- 1 can of red beans
- 1 can of finely diced tomatoes
- 1 Tbsp dried parsley*, or to taste
- 1 Tbsp dried oregano*, or to taste
- 1 Tbsp dried mint*, or to taste
- Salt and pepper to taste
- Drizzle of olive oil
- Plain yogurt for serving (optional)
- Preheat the cooking oil in a pan.
- Sauté the onion until it starts getting translucent. Add the carrot and celery.
- When the carrot and celery have started to soften up, add the tomatoes, parsley, oregano, mint, salt and pepper to taste. Mix everything well to combine.
- After the water from the tomatoes has evaporated a little, add the beans. Stir for about 2 mins and take off the heat.
- Preheat the oven to 180 C (350 F).
- Wash and deseed the peppers, leaving peppers whole. Salt and pepper the inside of each pepper before stuffing.
- Stuff the peppers with the bean/vegetable mixture. Make sure they do not have hollow pockets in them
- Arrange in a roasting pan (lying down or standing). Drizzle with olive oil.
- Pour some water on the bottom of the pan to help an even bake.
- Add a dash of salt and pepper on peppers.
- Bake in the oven for about 30-40 mins.
- Serve with plain yogurt or the yogurt cucumber salad on the side (optional).
* Do not substitute fresh herbs as the dried ones are much more concentrated and taste different.
Download PDF version here: Bulgarian Pulneni Chushki (Stuffed Peppers) Assia Turner