Name: Turkish Stuffed Peppers Biber Dolma
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: Turkish
Ingredients: 6 large bell peppers, tops removed and seeds discarded; 1 cup rice, rinsed; 1/2 lb ground beef or lamb; 1 onion, finely chopped; 2 tomatoes, finely chopped; 2 tablespoons tomato paste; 1/4 cup chopped fresh parsley; 1/4 cup chopped fresh mint; 1/4 cup chopped fresh dill; 1/4 cup pine nuts (optional); 2 tablespoons olive oil; 1 teaspoon paprika; 1 teaspoon ground cumin; Salt and pepper to taste; 2 cups vegetable or beef broth; Greek yogurt and lemon wedges for serving

Instructions

Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine the rice, ground meat, onion, tomatoes, tomato paste, fresh herbs, pine nuts (if using), olive oil, paprika, cumin, salt, and pepper. Mix everything together until well combined.
Stuff each bell pepper with the rice and meat mixture, leaving a little space at the top as the rice will expand during cooking.
Place the stuffed peppers upright in a deep baking dish, snugly packed together to prevent them from tipping over.
Pour the broth into the bottom of the dish, around the peppers. This will help the peppers cook and infuse them with extra flavor.
Cover the dish with aluminum foil and bake in the preheated oven for about 45-50 minutes, or until the peppers are tender and the filling is cooked through.
Remove the foil during the last 10 minutes of baking to allow the tops of the peppers to slightly brown.
Once done, remove the dish from the oven and let it cool slightly before serving.
To serve, place the stuffed pepper on a plate, drizzle with some of the cooking liquid from the dish, and serve with a dollop of Greek yogurt and a lemon wedge on the side.

Ingredients

Instructions

Nutrition Facts

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