Stuffed Peppers in Olive Oil (Zeytinyağlı Biber Dolması)

Time
Total Time 55 min
Health Score
Health Score 9/10
Difficulty
Difficulty Medium
Servings
Servings 10

Zeytinyağlı Biber Dolması (Stuffed Peppers in Olive Oil) is a cherished Turkish dish that can be enjoyed hot or cold. This vegetarian version is perfect for summer meals and can be prepared ahead for special occasions. The delicate blend of sweet and savory flavors, with currants and pine nuts, makes it appealing even to children who might normally resist vegetables. The key to perfect dolma is not overfilling the peppers, allowing the rice to expand while cooking. Using small, thin-skinned peppers creates perfect individual portions that are ideal for serving at family gatherings or storing for later meals.

Nutrition Information

High Fiber Vitamin C Rich Vitamin A Rich
165kcal
Calories
3g
Protein
24g
Carbohydrates
7g
Fat
4g
Fiber
1.8mg
Iron
85mg
Vitamin C
750IU
Vitamin A
high
antioxidants

Ingredients

  • 2 onions
  • 1 cup rice
  • 1 dessert spoon cinnamon
  • 1 dessert spoon black pepper
  • 1/2 bunch parsley
  • Few sprigs fresh mint
  • 1 dessert spoon dried mint
  • 1 dessert spoon sugar
  • 1/2 coffee cup currants
  • 1/2 coffee cup pine nuts
  • 1 large tomato
  • 1 tea glass olive oil
  • Salt to taste
  • For topping:
  • 1 small tomato
  • 10-12 small bell peppers

Instructions

  1. Prepare the filling:
  2. Finely chop onions
  3. Heat half tea glass olive oil in pan
  4. Sauté chopped onions until translucent
  5. Add grated or processed tomato, stir
  6. Add washed and drained rice, sauté lightly
  7. Add pine nuts, currants, cinnamon, dried mint, black pepper, sugar, and salt
  8. Mix well and remove from heat
  9. Add finely chopped parsley and fresh mint, mix
  10. Prepare the peppers:
  11. Cut tops off peppers
  12. Clean and wash thoroughly
  13. Fill the peppers:
  14. Fill each pepper loosely with mixture
  15. Leave room for rice expansion
  16. Do not overfill or pack tightly
  17. Top each pepper with chopped tomato
  18. Cooking process:
  19. Arrange peppers in suitable pot
  20. Drizzle remaining olive oil over peppers
  21. Add water to cover halfway up peppers
  22. Cover and cook:
  23. Cook covered for 20-25 minutes
  24. Cook until rice is tender
  25. Let cool before serving
  26. Note: Use small, thin-skinned peppers for best results

Serving Tips

  • Serve at room temperature or chilled
  • Perfect for summer meals
  • Can be prepared a day ahead
  • Excellent as a vegetarian main dish or side dish
  • Garnish with fresh herbs if desired
  • Drizzle with extra olive oil before serving
  • Can be stored in refrigerator for up to 3 days
  • Great for picnics and outdoor meals