These Denizli peppers fill with rice and thyme, bringing the Aegean oven table a simple, fragrant, light summer main.
20 min prep 30 min cook
Keeps the screen on · step-by-step guide · built-in timer
Clean out the insides of the peppers.
Prepare the rice filling and fill the peppers.
Bake the stuffed peppers in a 190°C oven for 30 minutes.
Leave one finger of space at the top while filling so the rice can swell without spilling.
Pour the hot water into the pot from the side and close the lid without moving the stuffed peppers.
💡 Tip: Do not pack the filling too tightly; the rice needs room to expand while cooking.
🍽️ Serving suggestion: Serve by turning from the side with crisp onion rings and lemon slices.
~178
kcal calories
4
g protein
28
g carbs
5
g fat
9g
Sugar
4.9g
Fiber
11.7mg
Sodium
1g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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