Zeytinyağlı Kumpir Patates

Zeytinyağlı Kumpir Patates is a delightful Turkish dish featuring baked potatoes stuffed with a rich blend of vegetables and drizzled with olive oil. This vegetarian side dish is both hearty and healthy, making it a perfect accompaniment to any meal.

Ingredients

• 2 large russet potatoes
• 2 tablespoons olive oil
• 1 small red bell pepper - diced
• 1 small green bell pepper - diced
• 1 small onion - finely chopped
• 100 grams mushrooms - diced
• 100 grams peas (fresh or frozen)
• 2 cloves garlic - minced
• 1 teaspoon dried oregano
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. Preheat the oven to 200°C (400°F).
2. Wash the potatoes thoroughly and prick them several times with a fork. Rub them with a little olive oil and sprinkle with salt.
3. Wrap each potato in aluminum foil and place them on a baking tray. Bake in the preheated oven for about 45-50 minutes, or until they are tender.
4. While the potatoes are baking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and cook until translucent.
5. Add the diced red and green bell peppers, and mushrooms to the skillet. Sauté for about 5-7 minutes until they start to soften.
6. Stir in the peas, minced garlic, dried oregano, salt, and black pepper. Cook for an additional 3-5 minutes, then remove from heat.
7. Once the potatoes are done, carefully unwrap them and cut a slit down the center of each potato, being careful not to cut all the way through.
8. Gently fluff the insides of the potatoes with a fork and drizzle with the remaining tablespoon of olive oil.
9. Spoon the vegetable mixture into each potato, generously filling them.
10. Garnish with fresh parsley before serving.

Nutrition

• Calories: 350
• Protein: 9 g
• Carbs: 60 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in fiber which supports digestive health.
• Packed with vitamins and minerals from the vegetables.

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