I don’t know when I first tasted this recipe. But I remember the first time I knew that we, as Egyptians, are not the only people who prepare it when I first read Bastard of Istanbul. What I knew later is that the recipes aren’t the same and the stuffing is different. These stuffed bell peppers are as chic looking as they taste good. The first bite is always the funniest. As you break into the one of these bell peppers, the rice mixture will burst from the pepper’s skin leaving you to feel hopeless, good hopeless. Then within the first bite, it will come the tears of joy.
Bring to a boil, then reduce heat to a simmer. Cook until the rice and peppers are tender, for about 1 hour. Never leave it without water as it may get burned. Always watch it and add water as necessary.
When it’s done, carefully transfer the peppers to a large platter. Serve warm with yogurt if desired.
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