Name: Turkish Stuffed Peppers (Biber Dolmasi) Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Turkish
Ingredients: 12 green bell peppers (small size preferred or 6 large); 12 tablespoons rice (1 tablespoon per pepper); 1 onion, finely chopped; 4 cloves garlic, finely chopped; 1 tomato, finely chopped; 1½ tablespoons tomato paste; ¼ cup parsley, chopped; 1 tablespoon dried mint; 1 teaspoon black pepper; ½ teaspoon paprika; 1½ teaspoons salt; 1 tablespoon lemon juice; ¼ cup olive oil; 4-5 cherry tomatoes (halved, for topping each pepper); 1 lemon, sliced; 2 tablespoons olive oil; 2 tablespoons tomato paste; 2 cloves garlic, mashed; 2 teaspoons dried mint; 2 cups hot water

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Introduction

Turkish Stuffed Peppers, or Biber Dolmasi, are a flavorful and comforting dish perfect for any meal. These peppers are filled with a savory rice mixture and cooked until tender, offering a delightful blend of herbs and spices. Whether served warm or at room temperature, they make a charming centerpiece for your table.

The image shows a white oval baking dish filled with several stuffed green bell peppers. Each pepper is hollowed and filled with a golden-brown rice mixture, slightly crispy on top with some dark char marks. The peppers are topped with roasted tomato slices that are deep red with some blackened spots. Small pieces of roasted orange tomato wedges and chopped green herbs are scattered across the dish. The edges of the dish show slight browning and baked residue. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 green bell peppers (choose small ones or 6 large)
12 tablespoons rice (1 tbsp for each pepper)
1 onion (chopped finely)
4 cloves garlic (chopped finely)
1 tomato (chopped finely)
1½ tablespoons tomato paste
¼ cup parsley (chopped)
1 tablespoon dried mint
1 teaspoon black pepper
½ teaspoon paprika
1½ teaspoons salt
1 tablespoon lemon juice
¼ cup olive oil
4-5 cherry tomatoes (to top the filling in peppers)
1 lemon (sliced)
2 tablespoons olive oil
2 tablespoons tomato paste
2 cloves garlic (mashed)
2 teaspoons dried mint
2 cups hot water (divided)

Instructions

Step 1: Prepare the peppers by cutting off the tops in the form of a lid and removing the seeds carefully, making sure not to damage the peppers.
Step 2: In a large bowl, mix the rice, chopped onion, garlic, tomato, tomato paste, parsley, dried mint, black pepper, paprika, salt, lemon juice, and ¼ cup olive oil to make the filling.
Step 3: Stuff each pepper with 1-2 tablespoons of the filling, leaving some space for the rice to expand during cooking.
Step 4: Place the stuffed peppers upright in a pot. If your pot is oven-proof, this will simplify the baking step later.
Step 5: Cut the cherry tomatoes in half and place one half on top of the filling in each pepper to act as a lid. Alternatively, you may use the pepper tops for lids.
Step 6: Arrange lemon slices over the peppers in the pot.
Step 7: In a saucepan, combine 2 tablespoons olive oil, 2 tablespoons tomato paste, mashed garlic, dried mint, and 2 cups hot water. Bring to a boil, then pour this sauce over the stuffed peppers in the pot.
Step 8: Cover the pot and cook over medium heat for 15 minutes. Then reduce heat and simmer for an additional 15-20 minutes until the rice is tender.
Step 9: Preheat your oven to 425°F (220°C). If your pot is oven-proof, place it directly in the oven. If not, transfer the peppers and lemon slices to a baking pan and pour the sauce from the pot over them.
Step 10: Bake for about 10 minutes or until the peppers develop a golden brown color.
Step 11: Serve warm or at room temperature, ideally with a side of yogurt for a refreshing contrast.

Tips & Variations

Use small, firm peppers to ensure they hold their shape well after cooking.
For a vegetarian version, omit any meat and add chopped nuts or raisins to the filling for extra texture.
Fresh mint instead of dried can brighten the flavor–add it just before cooking.
If you prefer a more tangy flavor, increase the lemon juice in the filling slightly.

Storage

Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to avoid overcooking the peppers. This dish can also be served cold or at room temperature if preferred.

How to Serve

The image shows a white oval baking dish filled with several stuffed green bell peppers, each topped with a slightly charred red tomato slice. Inside the peppers, visible layers of yellowish-orange rice and some darker bits are seen, suggesting a savory filling. Scattered among the peppers are grilled slices of orange lemon, adding bright color contrast. The peppers and tomato tops have a roasted texture with browned, wrinkled skin. The baking dish sits on a white cloth on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of peppers for this recipe?

Yes, you can use different sweet peppers like red, orange, or yellow varieties, but keep in mind that cooking times may vary slightly depending on their size and thickness.

Can I prepare the stuffed peppers in advance?

Absolutely. You can stuff the peppers and keep them refrigerated for a few hours before cooking. This makes it a great dish to prepare ahead for gatherings.