Turkish Stuffed Peppers (Biber Dolması)

🕒 Prep: 30 min
🔥 Cook: 1 hour 30 min
🍽 Serves: 6
★★★★★
Be the First to Review!

Turkish Stuffed Peppers, or Biber Dolması, are a delightful blend of vibrant flavors. These peppers, filled with a fragrant mixture of rice, spices, and nuts, make for a satisfying and aromatic dish that's perfect for any season.

Ingredients for Turkish Stuffed Peppers (Biber Dolması)

Bell peppers are the stars of this dish, providing a sweet and slightly tangy vessel for the stuffing. Choose peppers that are vibrant and firm to ensure they hold up well during baking.

White rice acts as the hearty base for the stuffing, absorbing all the wonderful flavors of the spices and broth.

Olive oil is used to sauté the onions and garlic, adding a subtle richness and depth to the dish.

Onion and garlic are aromatic essentials, lending their savory notes to the stuffing mixture.

Pine nuts bring a delightful crunch and a slightly sweet, nutty flavor that complements the other ingredients beautifully.

Currants add a touch of sweetness, balancing the savory and spicy elements.

Cinnamon and allspice provide warmth and a hint of exotic spice that is characteristic of Turkish cuisine.

Dried mint offers a fresh, herby contrast to the rich spices.

Vegetable broth is used to cook the rice and keep the peppers moist and flavorful while baking.

Lemon slices add a touch of acidity, brightening the dish and enhancing the flavors.

Fresh parsley is used for garnish, adding a pop of color and a fresh, herbaceous finish.

Tips & Tricks

  • Choose peppers of similar size so they cook evenly.
  • If you prefer a bit of heat, add a pinch of red pepper flakes to the rice mixture.
  • For a nuttier flavor, lightly toast the pine nuts before adding them to the rice.

Serving Suggestions

These stuffed peppers are a meal on their own, but they pair beautifully with a fresh Greek salad or a side of creamy yogurt. For a heartier meal, serve alongside grilled lamb or chicken.

Frequently Asked Questions

Can I use brown rice instead of white rice?
Yes, but note that brown rice takes longer to cook, so you might need to adjust the simmering time and liquid amount.
Are there any substitutions for pine nuts?
Slivered almonds or chopped walnuts can be used as alternatives to pine nuts.

Turkish Stuffed Peppers (Biber Dolması) Recipe Walkthrough

Start by preheating your oven to 350°F (175°C). While the oven is warming up, prepare your bell peppers by cutting off their tops and removing the seeds. This will create a perfect hollow space for the delicious filling.

In a medium-sized pan, heat the olive oil over medium heat. Add the finely chopped onions and minced garlic, sautéing them until they become soft and translucent. This usually takes about 5 minutes and is crucial for building the base flavors of the dish.

Once the onions and garlic are ready, stir in the white rice, pine nuts, currants, cinnamon, allspice, dried mint, and a touch of salt and pepper. Let these ingredients mingle for a minute, allowing the spices to release their aromas and the rice to absorb the flavors.

Pour in 1 cup of vegetable broth, cover the pan, and let the mixture simmer gently until the liquid is absorbed by the rice. This should take about 10 minutes. You’re looking for the rice to be partially cooked, as it will finish cooking inside the peppers.

Now, it’s time to stuff the peppers. Carefully fill each one with the rice mixture, packing it slightly but not too tightly, as the rice will expand a bit more during baking. Place the stuffed peppers upright in a baking dish.

Pour the remaining vegetable broth around the peppers in the dish to keep them moist while they cook. Place a slice of lemon on top of each pepper, which will infuse them with a subtle citrus aroma as they bake.

Cover the dish with foil and place it in the oven. Bake for about 1 hour or until the peppers are tender when pierced with a fork. The foil will prevent them from drying out while allowing the flavors to meld beautifully.

Once they’re done, remove the foil and let them cool slightly. Garnish with freshly chopped parsley before serving for a fresh burst of color and flavor.

Why You'll Love This Recipe

  • Rich in authentic Turkish flavors, bringing a taste of the Mediterranean to your kitchen.
  • Perfectly balanced with spices like cinnamon and allspice, offering a warm and comforting aroma.
  • Easy to prepare but impressive enough for a special occasion or family gathering.
  • Vegetarian-friendly, yet filling and satisfying.

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

Step-by-step 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.

Ratings and Comments

Thank you for your rating!