Stuffed sivri peppers are a quick party dish made by filling small Turkish long green peppers with a rich mixture of fine bulgur, pine nuts and currants, then simmering them briefly. Bulgur's whole-grain nature adds both texture and nutrition, while the peppers' small size makes them easy one-bite party food.
Cut the tops off the sivri peppers and hollow them out, removing the seeds.
Finely chop the onion, tomato and parsley and mix with the bulgur, tomato paste, pine nuts, currants, dried mint, olive oil and salt.
Fill the sivri peppers with the mixture up to about two-thirds full.
Pack the peppers tightly into a pot, drizzle with lemon juice and water, cover and simmer over low heat for 10 minutes.
Fill the peppers only about two-thirds full; the bulgur swells as it cooks and overfilled peppers can split. Allergens: contains wheat (gluten, bulgur), tree nuts (pine nuts).
If you can't find currants, roughly chopped raisins work as a close substitute in sweetness.
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