Stuffed Bell Peppers Recipe / Zeytinyagli Biber Dolma Recipe

Stuffed Bell Peppers - Dolma

This is again my Mother’s favorite. She actually craves for it. I cannot say this is a quick and easy recipe. Actually all kinds of “dolma” (stuffed vegetables) are not easy; but unfortunately, they are very good and so well worth the effort.

Give it a try. The good part of it; if you run out of peppers the inside pilav is soo delicious the kids will fight over it.

I confess it does take time to prepare; but definitely well worth the effort. Look how pretty they look even in the pot.

Dolma

Dolma

Stuffed Bell Peppers - Dolma
Stuffed Bell Peppers Recipe / Zeytinyagli Biber Dolma Recipe
Print Recipe
This is an olive oil dish. Totally vegetarian. Served warm or cold. May be kept in the fridge 2-3 days.
Servings Prep Time
10 servings 30 minutes
Cook Time
20 minutes
Servings Prep Time
10 servings 30 minutes
Cook Time
20 minutes
Stuffed Bell Peppers - Dolma
Stuffed Bell Peppers Recipe / Zeytinyagli Biber Dolma Recipe
Print Recipe
This is an olive oil dish. Totally vegetarian. Served warm or cold. May be kept in the fridge 2-3 days.
Servings Prep Time
10 servings 30 minutes
Cook Time
20 minutes
Servings Prep Time
10 servings 30 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Pick small sized peppers. If not possible try to pick ones that are similar size, will look better in your serving dish. Push the top part inwards to the bell so the stalk goes in and you can take it out without tearing the green parts. Wash out the seeds. Set aside the hole facing down so there is no water left inside.
  2. Wash the zereshk and clear the stalks if any.
  3. Wash the rice and drain
  4. Add the olive oil in a mid size pot and add the onions. Stir.
  5. Add the pine nut and cook until the onions become pinkish.
  6. Add the rice. Stir until rice becomes pearly.
  7. Add the tomato paste and stir.
  8. Add the zereshk, salt and sugar.
  9. Add 1 cup of warm water. Close the lid. Cook until the water is absorbed and the rice is half ready with low heat.
  10. After closing the heat add the other spices, chopped parsley, mint and dill.
  11. Add the lemon and stir well. Let it cool for 15 minutes.
  12. Put this mixture into each pepper. Don't stuffed them too hard and leave them filled but loose.
  13. Cut the tomato into small pieces. Take out the seeds (you can use them in a salad or similar). Use these tomato pieces as covers for each pepper. Put the peppers back into the pot.
  14. Add half a glass of water and cook until the peppers are cooked. If the water is finished and the peppers are still not cooked and some hot water and cook some more.
  15. If the peppers are cooked and there is still some water left; cook some more with open lid so the water evaporates.
  16. Serve cold with a piece lemon or plain yogurt as a side dish.
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Posted in Cold Appetizers, Party Food, Vegetarian, Warm Appetizers Tagged with: , , , , , , , , , ,

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