Turkish
Biber Dolması
Tender green peppers are filled with a Turkish mixture of rice, minced meat, tomato, herbs, and salça, then gently simmered in the pot. Serve warm with a spoonful of plain yogurt and the rich cooking juices.
Watch it madeNefis Yemek Tarifleri | Bugün Ne Pişirsem? · 1:29
Ingredients
- Small Turkish green stuffing peppers4
- Minced beef or lamb150g
- Short-grain rice, rinsed1/2 cup
- Onion, finely grated1 small
- Tomato, grated1 medium
- Tomato, cut into small wedges for caps1 small
- Tomato paste1 tbsp
- Turkish red pepper paste1 tsp
- Flat-leaf parsley, finely chopped3 tbsp
- Dried mint1 tsp
- Ground allspice1/4 tsp
- Pul biber1/2 tsp
- Black pepper1/4 tsp
- Salt1 tsp
- Olive oil2 tbsp
- Hot water1 1/2 cups
- Plain yogurt, for serving1/2 cup
Method
- Cut the tops from the peppers, remove the seeds and pale ribs, and lightly salt the insides.
- In a bowl, combine the minced meat, rinsed rice, grated onion, grated tomato, tomato paste, pepper paste, parsley, dried mint, allspice, pul biber, black pepper, salt, and 1 tablespoon olive oil.
- Knead the filling by hand for 1 to 2 minutes until the rice and meat are evenly mixed and lightly juicy.
- Fill each pepper loosely, leaving about 1 cm of space at the top so the rice can expand.
- Close each pepper with a small tomato wedge and arrange the peppers upright in a snug saucepan.
- Whisk the hot water with the remaining 1 tablespoon olive oil and pour it into the pan around the peppers, not directly into the fillings.
- Place a small heatproof plate over the peppers to keep them steady, cover the pan, and bring to a gentle simmer.
- Cook over low heat for 35 to 40 minutes, until the peppers are tender, the rice is cooked, and the filling is set.
- Rest the dolma in the covered pan for 10 minutes before serving.
- Serve warm with cooking juices spooned over the peppers and plain yogurt on the side.
Common questions
Can I substitute bell peppers or another pepper for Turkish stuffing peppers?
Yes. Use small, thick-walled peppers that can stand upright: mini bell peppers, corno di toro, or long sweet peppers. Avoid very thin-walled peppers, which collapse too easily and may overcook before the filling is done.
How long should I cook Biber Dolması, and how do I know it’s done?
Simmer gently for 35 to 40 minutes. The peppers should be tender but still hold their shape, and the rice in the filling should be cooked through. If needed, add a little hot water and cook a few minutes longer.
What are the most common mistakes when making stuffed peppers like this?
Overfilling is the biggest mistake: leave space so the rice can expand. Also avoid boiling hard, which can split the peppers, and don’t pour water directly into the filling, or the stuffing may wash out and cook unevenly.
How should I store leftovers, and can I freeze them?
Cool completely, then refrigerate in a covered container for up to 3 days. Reheat gently with a splash of water. You can freeze cooked stuffed peppers, but the peppers will soften more after thawing; freeze for up to 2 months.
What should I serve with Biber Dolması?
Serve warm or at room temperature with yogurt, strained yogurt, or a simple cucumber salad. A squeeze of lemon is nice too. If serving as a main dish, add bread and a light salad to balance the rich filling.