Turkish · Dinner
Rice Stuffed Peppers
Turkish-style dolma featuring a hollowed bell pepper packed with rice, tomato, onion, and dill, simmered in olive oil and vegetable broth until the grain turns tender and the pepper softens. Dairy-free by nature, it relies on olive oil rather than butter, finished with lemon and fresh herbs.
$3
20 minsPrep
40 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
410Calories
7.1gProtein
13.9gFat
68.2gCarbs
11.9gSugar
6.8gFiber
520mgSodium
0mgChol
2gSat Fat
780mgPotassium
70mgCalcium
2.5mgIron
0mcgVitamin B12
135mgVitamin C
Goes well with
Turkish Red Wine
local
Ayran
international
vegetarian
vegan
low-calorie
high-fiber
dairy-free
Instructions
1
Prep
Slice off the pepper's top and scoop out seeds and ribs with a spoon. Set upright in a saucepan just wide enough to hold it snugly.
2
Sauté
Warm 1 tbsp olive oil in a skillet over medium heat and cook the onion for 4 minutes until soft and translucent.
3
Build
Off the heat, stir in the tomato, tomato paste, rice, cinnamon, allspice, dill, mint, parsley, salt, and pepper until evenly coated.
4
Simmer
Pour vegetable stock and remaining 1 tbsp olive oil around the pepper, cover, and simmer over low heat for 35 minutes until rice is tender and pepper softens; add water if the pan runs dry.
5
Plate
Transfer to a plate, drizzle with lemon juice and pan juices, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 large bell pepper (360g)
- 2/3 cup130g white rice
- 1/2 cup80g onion
- 1/2 cup90g tomato
- 4 tbsp4 tbsp tomato paste
- 4 tbsp60ml olive oil, divided
- 2 tbsp2 tbsp fresh dill
- 2 tbsp2 tbsp fresh mint
- 2 tbsp2 tbsp fresh parsley
- 1 tsp1 tsp ground cinnamon
- 1/2 tsp1/2 tsp ground allspice
- 1 cup240ml vegetable stock
- 2 tsp2 tsp lemon juice
- salt and black pepper to taste
