Dinner · 65 min · turkish

Biber Dolma (Stuffed Peppers)

This is the kind of Turkish dinner you’ll make on repeat — bell peppers and ground beef, 65 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 8 Bell peppers
• 0.75 lb Ground beef
• 1 cup Rice
• 1 Onion
• 2 Tomatoes
• 2 tbsp Tomato paste
• 0.25 cup Parsley
• 2 tbsp Dill
• 3 tbsp Olive oil
• 1 tsp Mint
• 2 tsp Salt

Steps

1. Cut the tops off the peppers and scoop out the seeds, keeping the little caps to use as lids. Choose peppers that stand upright on their own.
2. Mix the beef with the rice, grated onion, chopped tomato, tomato paste, herbs, mint, salt, and half the olive oil. The raw filling looks loose — it firms as the rice cooks.
3. Stuff each pepper three-quarters full, leaving room for the rice to expand, and cap with the reserved tops.
4. Stand the peppers upright in a snug pot. Whisk 2 cups hot water with a spoon of tomato paste and salt, and pour around the peppers.
5. Cover and simmer 40 minutes, until the peppers are tender and the rice inside is fully cooked. The pot should smell incredible by now.
6. Serve hot with a spoonful of yogurt and the cooking liquid ladled over — the tomatoey broth is liquid gold.

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