I made these last year but recently made them again and felt they deserved a repost. I used jasmine rice, but traditionally you use a white rice. I just thought the colors were pretty striking and the taste a bit different and delicious. Living in Turkey, Iâ€™ve become accustomed to dolmas on a regular basis, so the basic recipe is something I like to expand on. Hope you guys enjoy this one!
Turkish Dolma (Stuffed Peppers)
Prep Time: 40 minutes
Keywords: boil lunch dinner vegan jasmine rice tomato green pepper bell pepper Turkish Middle-Eastern
Ingredients (6 stuffed peppers)
- 1 white onion, chopped
- 1 hot green pepper, diced
- 2 tbsp extra-virgin olive oil
- 1 cup jasmine rice, uncooked
- salt & pepper
- 1/4 cup currants
- 4 green bell peppers
- 2 tbsp tomato paste
- 1 tomato, sliced
- Extra veggies — hot green pepper, zucchini, tomato — for sauce (optional)
Begin by chopping the onion. Slice the hot green pepper length-wise and remove the seeds and inside skin and then dice it.
Sautee the onions and pepper with olive oil in a medium-sized saucepan on medium-high heat until the onion softens a bit â€“ about 2 minutes. Add the jasmine rice and stir for approximately one minute. Once the onions have become transparent, put in the currants, salt, and pepper. Give the mixture a good stir and then add 3 cups water.
Cover the pot and let simmer until the rice has absorbed all the water; however, the rice wonâ€™t seem completely finished, since itâ€™ll go through some more cooking later when stuffed into the peppers. Speaking of peppers, itâ€™s time to prep them. Simply cut off the top of the bell pepper, about 1 inch from the top in order to preserve the cap. remove the seeds and â€œfleshâ€ inside each pepper. Stuff each one with the rice until full, but not burgeoning.
In a small pot (that is small enough to hug the peppers so that they are able to stand up straight when places side-by-side), add about 2 cups of water and 2 tablespoons of tomato paste and stir together on medium-low heat. When you put the peppers into the pot, you donâ€™t want the water to exceed going 3/4 up the height of the pepper.
Since my peppers tend to fall over when I try to place them upright in the pot, I like to add other things to the mix to help them hold their balance. In addition to pouring in the leftover rice, I also like to add hot peppers, tomatoes, and sometimes zucchini, depending on how much space I need to fill.
Atop each, upright-standing stuffed pepper, place a tomato slice. Cap each one off with its pepper top. Cover and let simmer on low or medium-low for approximately 30 minutes, keeping pace with the tenderness of the pepper.
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