Ingredients (for 4):

• 1 lb ground beef
• 1 onion
• 1 egg
• 1/2 cup bread crumbs
• 2 potatoes
• 2 tomatoes
• 4-5 cubanelle peppers
• pinch of salt
• pinch of black pepper
• extra light olive oil for frying

Recipe:

1. Peel and grate the onion. Combine the ground beef, bread crumbs, onion, egg, salt, and black pepper. Mix well. Take walnut size piece from the meatball mixture and round it in your hand and roll the meatball to a thumb-like shape.
   
2. Peel the potatoes. Wash and pat dry them with a paper towel. Cut the potatoes into wedges. Heat the oil in a frying pan. Fry the potatoes wedges and arrange the fried potatoes along the edges of an oven safe dish.
   
3. Use the same oil to fry the meatballs. Arrange the fried meatballs in the middle of the potato wedges.
4. Fry the cubanelle peppers briefly and place them over the meatballs and potatoes.
5. Grate the tomatoes and pour the pulpy juice over the dish.
6. Preheat the oven to 350°F. Cook for 20-25 minutes and serve warm.

Slice half the peppers lengthwise. Clean the seeds. Wash and drain them thoroughly. Spread a clean sheet in a sunny corner. Spread the peppers over the sheet. Store the dried peppers in a cloth bag in the kitchen pantry to avoid molding.

Ingredients:

• 6-8 bell peppers
• 1 tablespoon tomato paste

Stuffing ingredients:

• 3 tablespoons rice (washed and drained)
• 1 onion (finely chopped)
• half bunch dill (finely chopped)
• 1 teaspoon dry mint
• 1 teaspoon black pepper
• 1 teaspoon salt
• 3 tablespoon olive oil
• 1 teaspoon tomato paste
• 1/2 lb ground beef

Instructions:

1. Mix all the stuffing ingredients.
2. Cut the top of the bell peppers and clean their insides.
3. Fill the bell peppers with the stuffing and place them upright to the pan. Cover each with their tops.
4. Mix 1/2 tablespoon tomato paste with hot water. Pour over the stuffed peppers and top with hot water up to the half height of the peppers. Bring the water to a boil, turn down the heat and cook for 30 minutes.

Ingredients:

• 4 zucchinis (shredded)
• 4 potatoes (peeled; grated)
• 4 cubanelle peppers (chopped)
• 4 tablespoon olive oil
• 4 spring onions (finely chopped)
• half a bunch dill (chopped)
  
• 1 egg (lightly beaten)
• 4 tablespoon flour
• a pinch of salt
• blackpepper
• 4 tablespoon grated cheese

Instructions:

1. Place oven rack in center of oven, and preheat to 450°F.
2. Lay potatoes and zucchini on a fine mesh strainer and squeze out moisture from vegetables.
3. In a large oven-safe skillet heat the olive oil. Add zucchini, potato, cubanelle pepper, flour, salt, and blackpepper. Stirring frequently, cook over high heat until the vegetable mix get doughy for about 5 minutes. Add the onions and dill and cook for one more minute stirring frequently.
   
4. Turn off the heat. Pour the beaten egg while stirring fast to combine vegetable mixture and egg before egg gets scrambled. Press mixture into the pan using the back of spoon or spatula, covering entire bottom of skillet. Bake until the edges and the top begin to brown, about 30 minutes. Sprinkle parmesan cheese on top and put pan back to the oven for about 5 more minutes, until top of the cake becomes golden.
5. Slice the cake and top with a dollop of yogurt before serving.

Ingredients:

• 4lb tomato
• 2 lb cubanelle pepper
• 1/4 cup olive oil

Instructions:

1. Sterilize 3 jars and their lids in hot boiling water.
2. Remove the stems of the peppers and chop them.
3. Küp küp doğrayın. Peel the tomatoes and dice them.
4. Heat the oil in a large pot, add the pepper and cook for 1-2 minutes.
5. Add the tomatoes and bring to a boil.
6. While the sauce is hot, pour the sauce to sterilized jars and place their lids tight. Turn the jars upside down and let them cool down to get the vacuum effect.