Authentic Turkish Stuffed Peppers with Rice & Herbs

Turkish stuffed peppers (Biber Dolması) are a classic and delicious dish made with a flavorful rice and herb filling, often served as a side or a main course. This dish is aromatic, hearty, and easy to prepare. The combination of rice, fresh herbs, and spices, all packed inside tender bell peppers, makes for a satisfying meal that brings the authentic taste of Turkey to your table.

What You’ll Need:

• 8 large bell peppers (red, green, or yellow)

• 1 cup rice (washed and drained)

• 1 medium onion, finely chopped

• 2 tablespoons olive oil

• 2 tomatoes, grated or finely chopped

• 1 tablespoon tomato paste

• 1 teaspoon dried oregano

• 1 teaspoon ground cumin

• 1 teaspoon paprika

• 1/2 teaspoon black pepper

• 1/2 cup fresh parsley, chopped

• 1/4 cup fresh dill (optional)

• 1/4 cup pine nuts (optional)

• 1/2 cup currants or raisins (optional)

• Salt, to taste

• 1 cup water or vegetable broth (for cooking)

• 1 tablespoon olive oil (for drizzling)

Step 1: Prepare the Peppers

Cut the tops off the bell peppers and remove the seeds and membranes. If necessary, trim the bottom slightly to create a flat base so they stand upright. Set aside the peppers.

Why it works: Preparing the peppers correctly ensures the filling stays inside while cooking and they remain stable during baking.

Step 2: Cook the Filling

In a large pan, heat 2 tablespoons olive oil over medium heat. Add the chopped onion and cook for about 5 minutes, until softened. Add the tomatoes, tomato paste, and spices (oregano, cumin, paprika, black pepper). Stir and cook for another 5 minutes until the tomatoes release their juices and everything is well combined.

Why it works: Sautéing the onions and spices deepens the flavor of the filling and gives the stuffing a rich base.

Step 3: Add the Rice and Herbs

Stir in the washed rice, fresh parsley, and fresh dill (if using). Add pine nuts and currants if desired for extra flavor and texture. Add 1 cup of water or vegetable broth and bring to a simmer. Cover and cook for about 10 minutes until the rice begins to absorb the liquid but is not fully cooked. Let the mixture cool slightly before stuffing the peppers.

Why it works: Pre-cooking the rice ensures it absorbs all the flavors from the herbs and spices, and prevents it from becoming undercooked during baking.

Step 4: Stuff the Peppers

Carefully stuff each bell pepper with the rice mixture, pressing down gently as you go to pack the filling in tightly. Leave a little room at the top to prevent overflows. Place the stuffed peppers upright in a baking dish.

Why it works: Packing the rice tightly into the peppers ensures they cook evenly and the stuffing stays in place.

Step 5: Bake the Stuffed Peppers

Drizzle the stuffed peppers with 1 tablespoon olive oil and pour 1/2 cup of water or vegetable broth into the bottom of the baking dish. Cover the dish with aluminum foil and bake in a preheated oven at 350°F (175°C) for about 40-45 minutes, or until the peppers are tender.

Why it works: The oil adds flavor and moisture while the water or broth helps cook the peppers without drying them out, resulting in a tender, juicy dish.

Step 6: Serve

Once the peppers are tender and the rice is fully cooked, remove from the oven and let them rest for a few minutes before serving. Garnish with extra fresh parsley and serve hot.

Why it works: Letting the stuffed peppers rest helps the flavors settle, making them easier to serve and eat.

A Traditional and Flavorful Dish

These authentic Turkish stuffed peppers with rice and herbs are the perfect blend of savory flavors, and they offer a delicious taste of Turkish cuisine. Whether served as a main course or a side dish, they’re sure to be a hit at any dinner table.