I have made variations on these Turkish-inspired stuffed peppers for years. The version I give here includes meat, but they are 100% delicious without it. Any extra stuffing that doesn’t fit in a pepper could be mounded in a hollowed-out zucchini,
This is not a quick recipe, but it’s a great one to make ahead of time. Don’t let the long list of ingredients deter you from making this. If you break it down into steps, it’s not challenging at all: prepare the leaves,
In a large stainless or cast-iron skillet over medium-high heat, cook the diced bacon until the fat has rendered, and the bacon is golden and crisp. Drain the bacon on a paper-towel lined plate and reserve for later.
Make the crust: Put the flour, cornmeal and salt into the bowl of a food processor. Add in the butter and pulse until the butter is in tiny bits. Add the egg and process until the dough starts to clump together.