Turkish Stuffed Peppers (Biber Dolması)
Enjoy a Turkish classic with these bell peppers stuffed with a savory mix of rice, pine nuts, and aromatic spices. Slow-cooked to perfection, they offer a burst of flavors in every bite.
Prep time: 30 minutesCook time: 1 hour 30 minutesServes: 6
Ingredients
6 bell peppers
1 cup white rice
2 tbsp olive oil
1 onion, finely chopped
3 cloves garlic, minced
1/4 cup pine nuts
1/4 cup currants
1 tsp cinnamon
1 tsp allspice
1 tsp dried mint
Salt and pepper to taste
2 cups vegetable broth
1 lemon, sliced
Fresh parsley for garnish
Instructions
1. Preheat your oven to 350°F (175°C).
2. Cut the tops off the bell peppers and remove the seeds.
3. Heat olive oil in a pan over medium heat, add onions and garlic, and sauté until soft.
4. Stir in the rice, pine nuts, currants, cinnamon, allspice, dried mint, salt, and pepper.
5. Add 1 cup of vegetable broth to the rice mixture, cover, and simmer until the liquid is absorbed.
6. Stuff each pepper with the rice mixture and place them in a baking dish.
7. Pour the remaining vegetable broth around the peppers and place a slice of lemon on top of each.
8. Cover the dish with foil and bake for 1 hour or until the peppers are tender.
9. Garnish with fresh parsley before serving.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in the oven at 300°F (150°C) for about 15 minutes or until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
