BAKED - STUFFED PEPPERS IN OLIVE OIL RECIPE I Vegetarian Version

#Turkishdolmarecipe, #Turkishdolmavegetarian, #stuffedpeppervegetarian, #stuffedpeppersTurkishrecipe

BAKED-STUFFED PEPPERS IN OLIVE OIL RECIPE I Vegetarian Version

In this episode, Id like to share with you my favorite BIBER DOLMASI recipe, which means Stuffed Peppers in Turkish. This is the vegetarian version, but the filling can also be prepared using ground meat. For this recipe, I like to use a combination of rice&bulgur, for bulgurs low GI. Feel free to use only rice instead of combining them. I hope you give this classic recipe a try.

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INGREDIENTS
10 small green bell peppers
10 leveled tbsp rice / bulgur
2 medium onions
1 tbsp pine nuts
2 tbsp currants
1/2 tsp allspice, 1/4 tsp ground cinnamon, 1 tsp dried mint flakes, granulated sugar
Cherry tomatoes / Olive oil
1 handful fresh parsley, chopped
1 lemon
Salt & pepper

DIRECTIONS
When making dolma, try to buy thin skin, small and similar size peppers.
Rinse and drain the peppers.

MEASUREMENTS: For about mandarin-size peppers, measure 1 leveled tbsp rice per each pepper.
As I mentioned, I like to use a combination of rice and bulgur.
For 10 small peppers: combine 5 leveled tbsp rice with 5 leveled tbsp bulgur in a cup.
Measure the rice&bulgur mixture, then measure the same amount of water, set aside.
Cut onions into half moon shape.
You need about the same amount of onion compared to rice&bulgur mix, but it is OKEY to have little more.
FILLING: Transfer pine nuts to a large, non-stick pan.
Toast for 2-3 minutes, over medium low heat, stirring occasionally.
Transfer to a bowl, set aside.
Put the pan back on fire, over medium low heat, add 1/4 cup olive oil.
Add onions, sprinkle a pinch of salt and pepper.
Sautee for about 7-8 minutes or until tender, stirring occasionally.
Add the rice & bulgur mixture.
Sautee for 2-3 minutes or until sticky, stirring constantly.
Sprinkle 1/2 tsp allspice, 1/4 tsp cinnamon, 1 tsp dried mint flakes and a pinch of sugar.
Add 1 leveled tsp or to taste salt, and a pinch of black pepper.
Add currants and pine nuts, mix well.
Add measured water, mix well.
Cover and cook, over the lowest possible setting, until all the water has been absorbed.
It takes about 4 - 4.5 minutes, so make sure to keep an eye on it.
Turn off the heat.
Cover the pan with some paper towels, then the lid and let cool for 20 minutes.
PREPARING PEPPERS: Using a knife, cut the tops off and reserve.
Remove all the seeds and white membranes gently, using your hands.
Clean out the tops and set them aside, to use as a lid for dolmas.
You can also use cherry tomatoes as a lid.
Rinse the inside of the peppers and drain.
Arrange peppers, side by side, in the bottom of a baking dish, making sure they stand upright.
Sprinkle a pinch of sugar and salt to inside of each pepper, rub with your fingers.
When the filling is cooled, add chopped parsley, mix gently.
Check for seasoning, add more salt if needed.
Fill each pepper with 4-5 teaspoonful filling.
They should be full, but be careful not to press down, as the rice&bulgur need place to expand.
If you have some leftover filling, you can fill dolmas a bit more, or simply eat and enjoy :)
Cover each dolma with reserved tops, or halved cherry tomatoes, skin side up.
If needed, you can cover the baking dish, refrigerate dolmas overnight then cook the following day.
HOW TO COOK: Preheat oven to 180C. (356F)
Cut off the ends of the lemon, then slice thinly.
Place lemon slices in between dolmas.
Combine 1 cup hot water with 1 leveled tsp or to taste salt in a cup, mix.
Sprinkle a pinch of salt on top of each dolma.
Carefully pour hot water into the baking dish.
How much water you need in the dish: is about 1 finger up from the bottom.
Cover the top of dolmas with a sheet of parchment paper.
Then cover the baking dish with aluminum foil.
Bake for 50 minutes.
When the time is up, carefully remove the foil and parchment paper.
Raise the heat of oven to 200C (392F) and cook uncovered for about 15 minutes, or until the tops are charred.
Remove dish from the oven, cover loosely with aluminum foil and let cool completely.
Transfer dolmas to a serving dish, trying to keep the first dolma standing upright :)
Drizzle with some olive oil.
Garnish with lemon slices.
Cover and refrigerate for at least 8 hours or overnight.
Let sit at room temp for about 30 minutes before serving, then enjoy.
It tastes amazing!

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