Rice Stuffed Pepper - Dolma

Rice stuffed pepper is the benchmark recipe that Turkish Cuisine introduced to world. It's a particular course served especially in special occasions like pre-wedding ceremonies. I publish the recipe of stuffed pepper that is believed the mother of all stuffed pepper recipes in Turkey.

Rice Stuffed Pepper - Dolma

Rice Stuffed Pepper - Dolma
Origin: Turkish
Difficulty: Moderate

Ingredients:

-(Must) 10-12 sweet green bell peppers
-(Must) 2 cups rice, very well washed
-(Must) 2 cup scalding hot water
-(Must) 2 medium onion, grated
-(Must) 2/3 cup extra virgin olive oil
-(Optional) 3 tbsp pine nuts
-(Optional) 3 tbsp dried blackcurrant
-(Optional) 1 tbsp dried peppermint
-(Optional) 1 tsp allspice
-(Optional) 1 tsp cinnamon
-(Optional) 2 tsp sugar
-(Optional) Salt, pepper



Directions:
For the filling: fry pine nuts with the half of olive oil for only less than 1 minutes, add onions and keep frying until it's browned. Then, add rice, spices, blackcurrant, and 1 cup of water and cook until all water drained. Note that rice won't be cooked well for now, but don't worry.

Rice Mixture

Fill peppers with rice mixture, but don't fill fully, may be about 3/4 of peppers capacity.  I strongly suggest you to use tomato pieces as lid for peppers, otherwise rice may fall into ruin. Fill a pan with peppers vertically to let rices not to pour out.

Uncooked Rice Stuffed Pepper

Add other half of the olive oil and water, don't let water to get into peppers. Cook about 40 minutes until it's cooked. You need to check water level frequently and annex water if necessary (if water drained). It can be served either hot or cold (since it contains olive oil). Suggested to serve with greek yogurt. Enjoy!  

Rice Stuffed Pepper - Dolma

Estimetad Nutrition Values  (by myfitnesspal.com)
Serves:5- 6	Calorie	Carbs	Fat	Protein	Sugar
Per Serving	396 kcal	36 gr	25 gr	5 gr	10 gr