Vegetarian Stuffed Peppers (Biber Dolmasi)

Name: Vegetarian Stuffed Peppers (Biber Dolmasi)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10 pieces
Ingredients: 10 small Turkish bell peppers; 3 tablespoon good quality olive oil; 30 g pine nuts; 2 large onions; 30 g black currants; 200 g short grain or pudding rice; 60 ml lemon juice; 1 cup water; ½ teaspoon cinnamon; ½ teaspoon freshly ground black pepper; 1 teaspoon paprika; 1 teaspoon dried mint; 1 teaspoon sugar; ½ tablespoon salt; ½ tablespoon tomato paste; 1 cup chopped parsley; 2 tablespoon chopped dill; 10 cherry tomatoes; 1 teaspoon tomato paste diluted in 1 cup water

User Reviews

5.0

12 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings
10 pieces
Calories
191 kcal
Course
Side Dish, Main Course, Appetizer, Snacks
Cuisine
Mediterranean, Middle Eastern, Turkish

Vegetarian Stuffed Peppers (Biber Dolmasi)

Dana Farley

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These delicious Vegetarian Stuffed Peppers (Biber Dolmasi) are filled with aromatic stuffing made of rice, onions, pine nuts, currants, and various herbs/spices.

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Ingredients

Servings

10 small Turkish bell peppers (or 5-6 large bell peppers)
3 tablespoon good quality olive oil
30 g pine nuts
2 large onions (small diced)
30 g black currants
200 g short grain or pudding rice (1 cup)
60 ml lemon juice ¼ cup
1 cup water
½ teaspoon cinnamon
½ teaspoon freshly ground black pepper
1 teaspoon paprika
1 teaspoon dried mint
1 teaspoon sugar
½ tablespoon salt
½ tablespoon tomato paste
1 cup chopped parsley
2 tablespoon chopped dill
10 cherry tomatoes (for garnish)
1 teaspoon tomato paste diluted in 1 cup water (to cook the stuffed peppers)

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Instructions

Place a medium-size saucepan on low heat and add olive oil along with the onions.
Gently sauté them until soft and translucent and then add the pine nuts.
Sauté together on low heat with the onions until lightly golden, stirring occasionally.
While the onions are gently cooking, prepare the peppers.
Cut off the stalks of the peppers gently and scoop out the seeds. Wash your peppers and lightly season with salt.
Arrange them in a pan in which you will cook your stuffed peppers and set them aside until the filling is ready.
When the onions are soft and translucent, add the rice along with the blackcurrants, cook for a few minutes.
Add the lemon juice, ½ cup of water, cinnamon, freshly ground black pepper, paprika, dried mint, sugar, salt, and tomato paste, stir to combine, and cover the pan with a lid.
Cook until the water evaporates, take the pan off the heat then add the parsley along with the dill. The rice shouldn't be fully cooked as it will continue cooking with the peppers.
Stir the mixture and let it cool down for 10 minutes before stuffing the peppers.
Fill the peppers with rice filling up to ⅔ only as the rice will swell when cooked. Don't push the filling down or overfill the peppers.
Put a cherry tomato on each pepper and place the peppers upright in a pan tightly.
Add the tomato paste diluted in water to the pan and cook for 45 minutes or until the peppers are cooked and the rice is soft.

Equipments used:

Notes

If you run out of peppers, you have can fill tomatoes or onions with the rest of the stuffing. Alternatively, you can keep the leftover filling refrigerated and cook over low heat to serve as a side dish on another day.
To reheat the leftover Biber Dolma, place them in a saucepan and add a few drops of water. Gently simmer until they reached the desired temperature. Alternatively, you can use the microwave for reheating Biber Dolmasi.
I dont recommend freezing the leftovers as the texture of the peppers and rice would change and get soggy!
Don't push the rice filling down or overfill the peppers.
Biber Dolmasi is versatile, you can fill them with minced meat, onions, and rice for a non-vegetarian version.

Nutrition Information

Show Details

Calories 191kcal (10%) Carbohydrates 29g (10%) Protein 4g (8%) Fat 7g (11%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 4g Sodium 373mg (16%) Potassium 441mg (13%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 4372IU (87%) Vitamin C 175mg (194%) Calcium 37mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 10pieces

Amount Per Serving

Calories 191 kcal

% Daily Value*

Calories	191kcal	10%
Carbohydrates	29g	10%
Protein	4g	8%
Fat	7g	11%
Saturated Fat	1g	5%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	4g	20%
Sodium	373mg	16%
Potassium	441mg	9%
Fiber	4g	16%
Sugar	8g	16%
Vitamin A	4372IU	87%
Vitamin C	175mg	194%
Calcium	37mg	4%
Iron	2mg	11%