Etli Biber Dolması (Turkish Meat-Stuffed Peppers)

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Cut the tops from the peppers, remove the seeds, and reserve tomato slices to use as lids.

Ingredients quick view

6 medium green bell peppers

300g ground beef or lamb

3/4 cup short-grain rice, rinsed

1 medium onion, finely chopped

1 tablespoon tomato paste

1 large tomato, grated, plus slices for caps

1/4 cup chopped parsley

1 tablespoon chopped mint or 1 teaspoon dried mint

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon allspice

1 1/2 cups hot water or light stock

Use a mix of red and green peppers for a colorful presentation.

Make sure to not overcook the filling to keep it flavorful and moist.

Let the stuffed peppers rest for a few minutes before serving, as they will be very hot.

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