Rice Stuffed Bell Peppers (Zeytinyagli Biber Dolmasi)
2 lb (~1kg) bell peppers 1 cup rice, washed and drained 2 onions, finely chopped 1 tomato, diced 1 tsp tomato paste ½ cup olive oil 1 cup hot water 1 tbsp dried/fresh mint ½ tsp allspice ¼ tsp cinnamon ½ tsp sugar 1 tbsp salt ½ tomato, sliced in 4 pieces for caps Cut tops off peppers, remove seeds and wash. In a saucepan, place the olive oil and finely chopped onions. Sauté lightly. Add chopped tomatoes and tomato paste, sauté for 3 more minutes.Add the rice and braise for 5 minutes. Then add salt, sugar, allspice, cinnamon, dried mint and1 cup hot water. Stir and simmer until all liquid is evaporated.Let it cool.With a spoon fill the peppers with the mixture. Place one slice of tomato as a cap on top of each pepper. In a large saucepan or pot, place the rice stuffed bell peppers in the bottom. Add warm water, enough to almost cover half height of the peppers. Close the lid and cook on low-medium heat, until the peppers get soft, for about 15-20 minutes. Cool before serving. ENJOY
Total Steps
11
Ingredients
13
Tools Needed
3
Ingredients
- 2.0 pounds bell peppers (~1kg)
- 1.0 cup rice, washed and drained
- 2.0 onions, finely chopped
- 1.0 tomato, diced
- 1.0 teaspoon tomato paste
- 1/2 cup olive oil
- 1.0 cup hot water
- 1.0 tablespoon dried or fresh mint
- 1/2 teaspoon allspice
- 1/4 teaspoon cinnamon
- 1/2 teaspoon sugar
- 1.0 tablespoon salt
- 1/2 tomato, sliced into 4 pieces for caps
Instructions
Step 1
Cut the tops off the bell peppers, remove the seeds, and wash them thoroughly.
Step 2
In a saucepan, heat the olive oil and lightly sauté the finely chopped onions.
Step 3
Add the diced tomatoes and tomato paste, then continue to sauté for 3 more minutes.
Step 4
Add the washed and drained rice to the saucepan and braise for 5 minutes.
Step 5
Add the salt, sugar, allspice, cinnamon, dried or fresh mint, and 1 cup of hot water. Stir well and simmer until all the liquid is evaporated.
Step 6
Remove the rice mixture from heat and let it cool completely.
Step 7
Using a spoon, carefully fill each prepared bell pepper with the cooled rice mixture.
Step 8
Place one slice of tomato on top of each filled pepper to act as a cap.
Step 9
Arrange the rice-stuffed bell peppers in a large saucepan or pot. Add warm water, ensuring it covers approximately half the height of the peppers.
Step 10
Close the lid and cook on low-medium heat for about 15-20 minutes, or until the peppers become soft.
Step 11
Cool the peppers before serving.