Again, I took some shortcuts but I have my reasons. There is no way of making the original Turkish stuffed vegetables here in Australia. First of all, the type of capsicum we use in this dish doesn’t exist here. Not just the capsicum but also the zucchini and eggplant are unstuffable. The original recipe uses more like a thin-skinned, banana chilli coloured capsicums. Have you seen any around? I sometimes get lucky and find the small variety in Auburn. So I had to compromise. Will you please forgive me?
1 large red capsicum
4 tbsp TVP
1 tsp heaped stock powder beef style (I used Massel’s)
1 small tomato, peeled and chopped
1 tsp onion powder
1 tbsp vegetable oil
Handful continental parsley, washed and chopped finely
Salt and pepper
• Mix together the TVP, stock powder and onion powder in a small bowl. Drizzle with boiled water and fluff with a fork. Set aside.
• Put the grill on. Meanwhile, wash and dry the capsicum. Halve and remove all the gory bits like the seeds and membrane.
• Cook the capsicum under the grill until their skin is blackened and blistered. Place them on a plate and cover with a tea towel. When they are cool enough to handle peel the skin. Place them on an ovenproof dish.
• Heat the oil in a saucepan and add chopped tomatoes, salt and pepper. Cook until tomatoes are soft. Then add the TVP mixture and chopped parsley. Stir and stuff the capsicums with this mixture. Add a little bit of boiled water and heat them in the oven until they are hot, inside and out.
• Serve immediately.