Dolma means to stuff, and there are many versions of Dolmas from stuffed vine leaves to stuffed aubergine. These stuffed peppers are great as a main meal, served with salad and rice. You can use long red peppers for the classic bell pepper. You can use the same mix with other vegetables like aubergine and courgette. If you want to make a vegetarian version you can leave out the mince or use Quorn or mushrooms.
Ingredients for Turkish Stuffed Red Peppers (dolma)
- Medium sized Red Peppers – 18
- Mince Meat (beef or lamb) don’t use lean mince – 300 grams
- Rice short grain – 3 cups
- Onions – 500 g
- Cloves Garlic crushed – 3
- Thyme, Mint, Allspice and Cumin – 1 teaspoon of each
- Pepper Paste – 1/2 dessertspoon
- Tomato Paste – 1 dessertspoon
- Olive Oil – 1 cup
- Salt –
Instructions for Turkish Stuffed Red Peppers (dolma)
Clean your peppers and cut the tops off, take out any seeds and put your peppers aside for later.
Finely chop your onions and parsley. Place your mince into a large bowl or pot. Wash and drain your rice and then mix your onions, parsley and rice with your mince.
Crush your garlic and mix into the mince along with your spices, salt and tomato and pepper paste.
Take your prepared peppers and stuff them with your mince mix. Only fill them to about 2/3rds full.
Place your peppers on a deep oven tray and then take your olive oil and mix with some water and pour into the oven tray beside the peppers.
Cover the tray with tinfoil and place in the oven at 180 degrees for about 40 minutes. Near the end of the cooking time, remove the peppers and take off the foil cover. Place back into the oven and allow the peppers to lightly blacken/burn.
Remove from oven and serve warm.
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