Meat Stuffed Bell Peppers / Etli Biber Dolma

Dolma Ready

This is one of the most basic recipes cooked very often in Turkish kitchens. I guess it is because, it is like one stop shopping. It has vegetables, meat and rice in it, plus it is served with yogurt. It is easy to eat. Many find it easy to prepare too. Well, I am not one of them. When I used to work full time I hated preparing dolma. They always came out either half empty, or they were over flowing with the stuffing, plus there was something missing. Now I finally got it there and here I am sharing it with you.

First buy middle sized bell peppers. Try to pick one with similar sizes if possible.¬† Wash, clean and set aside to drain. Don’t forget to make cuts in the bottom of each one with a knife. This is to let the water in to cook the rice.

Bell Pepper

Preparing the tomato might sound tricky. Cut out pieces of tomato, with the flesh, not the watery and seedy part. You will be using these to make fancy lids on each bell pepper.

Tomato Peel

Then prepare  the filling. Make sure to mix well, I prefer to use my hands, assume you are making meat balls. Feel free to use the food processor for the onion and tomato, but not the parsley. And start filling the bell peppers. They should be full, but not stuffed stiffly, as the rice needs place to expand.

Dolma Filling

Close every bell pepper with the tomato lid and you are almost ready to cook. They have already started looking pretty. My daughter doesn’t like eating the peppers, so I make several meat balls and put them in the pot just like that. This is a method you can use when you are out of bell peppers and you still have the stuffing left. These meat balls have a funny name; “Husband Wont See / Koca Gormez”.

Dolma Pot

And finally they are ready to be served. Generally some plain yogurt is served with this dish. Some plain pasta will also be a good match. Enjoy.

Meat Stuffed Bell Peppers
Meat Stuffed Bell Peppers / Etli Biber Dolma
Print Recipe
Cooked very often at homes. May be found in small home cooking restaurants too. Provides meat, rice and vegetables all in one shot.
Servings Prep Time
5 Persons 20 Minutes
Cook Time
40 Minutes
Servings Prep Time
5 Persons 20 Minutes
Cook Time
40 Minutes
Meat Stuffed Bell Peppers
Meat Stuffed Bell Peppers / Etli Biber Dolma
Print Recipe
Cooked very often at homes. May be found in small home cooking restaurants too. Provides meat, rice and vegetables all in one shot.
Servings Prep Time
5 Persons 20 Minutes
Cook Time
40 Minutes
Servings Prep Time
5 Persons 20 Minutes
Cook Time
40 Minutes
Ingredients
Servings: Persons
Instructions
  1. Take a pepper and put your forefinger on the stem and push it downwards and pull the stem back out to take out the seeds as we'll as the stem. If you this difficult or you tend to break apart the bell pepper; then just cut off the part with the stem as if you are cutting the top of a boiled egg. Take out the seeds, wash inside out and set aside the bell peppers, holes facing downwards to let the water out.
  2. Make 1-2 cuts at the bottom of each pepper with a knife. This will enable water to get inside each pepper to cook the rice while cooking afterwards.
  3. Peel and then chop or grate the onions. You can also use a food processor for this. Put them in a large mixing bowl. Add also the minced garlic.
  4. Cut small pieces of tomato to make lids for each pepper. Include the peel and some of the tomato itself. Grate the remaining tomato using a food processor if you like and add to the onions.
  5. Wash and chop the parsley and add to the onions. Do not use the food processor for the parsley, as it becomes far too small. If you do so, your dolma might turn green. Combine the onions, remaining tomato, parsley in the large mixing bowl.
  6. Also add the minced meat. The meat typically would be medium fat minced beef.
  7. Wash well the rice, until there is no longer white water flowing under the colander. This is to make sure you get rid of all the starch of the rice. Add the rice to the meat mixture.
  8. Add the spices; salt, black pepper, red pepper flakes, and all spice. Add these to your taste. Also add two table spoons of tomato paste.
  9. Mix all either with your hands or a spoon. Make sure everything is well combined.
  10. Then take each bell pepper and fill it with this meat mixture. Make sure they are filled up, but do not push in too much as the rice will need place to expand. Finish until the meat mixture finishes. If the meat mixture is still left, you can just make small meat balls and cook or you can use a tomato or a zucchini in stead of a bell pepper. Just make holes in them and proceed.
  11. In another small pot mix water, olive oil, two and a half tbsp tomato paste and some salt. And pour in to the cooking pot. Place all the now filled bell peppers into the pot too.
  12. Cook, at first high heat, when the water starts boiling reduce the heat and cook about 40 minutes. If this is too long for you, you can always reduce the water by half and cook just for 5 minutes using a pressure cooker.
  13. Serve warm. Garnish with plain yogurt. You may serve plain pasta - such as farfalle next to it.
Share this Recipe
Powered byWP Ultimate Recipe

Tagged with: , , , , , , , , , , , , ,

Leave a Reply

Your email address will not be published. Required fields are marked *

*