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Vegetarian Stuffed Bell Peppers (Zeytinyağlı Biber Dolma)

Like most traditional Turkish olive oil dishes, stuffed bell peppers are cooked only with olive oil; olive oil

dishes taste remarkably better when they’re served cold next day; and are usually summer dishes. There

are two ways to cook stuffed peppers with olive oil: on the stove top or baked in the oven. Here we will

bake the stuffed peppers.

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“Small” green bell peppers (approximately 18-20 peppers) – select the smallest ones you can

get; otherwise use 8 large bell peppers

2 cups white rice

4 medium size onions, finely chopped (you can use a food processor)

3 tomatoes, grated

1 tomato (this one is sliced in rings for covering the tops of bell peppers after stuffing)

1/3 cup pine nuts

1/3 cup currants

1 tbsp all spice

1 tsp ground black pepper

1 tbsp mint flakes or ¼ cup fresh mint, chopped finely

1 tsp white sugar


juice of 1/2 lemon

1 cup olive

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– Mix well all the ingredients (except for bell peppers and 1 sliced tomato) in a bowl.

– Wash peppers and remove stem at the top and the seeds.

– Stuff the bell peppers with the rice mix with a spoon or your hand.

– Cut small pieces from 1 tomato to cover the top part of peppers. Press the tomato slice down a bit so

that it won’t come out.

– Place the stuffed peppers (dolma’s) in an appropriately sized high sided oven dish. Pour on top 2 cups

of boiling water.

– First let the contents boil for 5 minutes on stove top. Then place the oven dish in the preheated oven

at 400F for 35-40 minutes until rice in the stuffing mix is fully cooked and top parts of the stuffed bell

peppers are browned. Check regularly to avoid burning the tops.

– Stuffed bell peppers are great when they are hot, nevertheless the taste phenomenally better when

served cold.

***This is a vegetarian spring and summer time dish. ENJOY !!!

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February 2018
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