Dolma – Traditional Turkish Stuffed Peppers

Preparation

1. 01

   Step 01

   Wash the peppers. Cut out the stem in a circular motion. Remove the seeds and white membranes inside with your fingers or a small spoon. Turn the peppers upside down and let them drain.

2. 02

   Medium heat, 4-5 minutes

   Heat the olive oil in a wide skillet over medium heat. Add the diced onions and sauté for 4-5 minutes, until softened and lightly golden.

3. 03

   medium heat

   Add the rinsed rice and sauté for 2 minutes. Add the tomato paste and sauté for 1 more minute.

4. 04

   Medium heat, 2 minutes

   Add the diced tomatoes, salt, black pepper, red pepper flakes, and dried mint. Cook for 2 minutes. Remove from heat and let cool (5 minutes).

5. 05

   Step 05

   Add the chopped parsley and dill to the cooled filling and mix. The filling should be moist but the rice should remain uncooked.

6. 06

   Step 06

   Stuff the peppers with the filling. Since the rice will expand as it cooks, fill each pepper no more than 3/4 full. Place a small slice of tomato on top like a lid.

7. 07

   Step 07

   Arrange the stuffed peppers upright, side by side, in the pot. In a separate bowl, mix the hot water, remaining tomato paste, sugar, lemon juice, and olive oil for the sauce, then pour into the pot. The liquid should come halfway up the peppers.

8. 08

   Low heat, 40-45 minutes

   Place a plate over the peppers in the pot (to prevent them from tipping over). Cover with the lid and bring to a boil. Once boiling, reduce the heat and cook over low heat for 40-45 minutes.

9. 09

   Step 09

   Turn off the heat at the end of the cooking time. Let rest for 15 minutes without lifting the lid. Serve warm or at room temperature, accompanied by yogurt.