TURKISH 'BIBER DOLMA' IN OLIVE OIL RECIPE - Stuffed Bell Peppers, No Meat Version

TURKISH "BIBER DOLMA" IN OLIVE OIL RECIPE - Stuffed Bell Peppers, No Meat Version

Music: Uzun Ince Bir Yoldayim - ASIK VEYSEL
Arrangement and piano: Elvan A. ULUCINAR

In this episode, I'd like to share with you 'ZEYTINYAGLI BIBER DOLMASI' recipe, such a great summer side dish. Feel free to use the filling to stuff eggplants or zucchinis as well as vine leaves or cabbage leaves, if desired. And when making DOLMA, always make sure to have a couple extra veggies on hand. Also DOLMAS cooked in olive oil, always taste better the next day.

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INGREDIENTS
8 small green bell peppers
3-4 small capia peppers (if needed)
1 large onion (finely chopped)
4 tbsp rice - 4 tbsp bulgur
4 cherry tomatoes
1 cup fresh parsley (chopped)
3 tbsp currants
2 tbsp pine nuts
Allspice - Cinnamon - Granulated sugar - Dried Mint Flakes
1/2 tsp tomato paste
1/2 lemon
Olive oil
Salt & pepper

DIRECTIONS
For the filling: Measure 1 tbsp rice per each pepper.
I like to use a 1:1, rice to bulgur ratio, for bulgur's low GI, yet you taste only the rice.
Measure dry rice, rinse and drain, set aside.
Then measure same amount of hot water, set aside.
Heat a pan over medium heat.
Add the pine nuts and sautee for about 2 minutes, stirring occasionally. Transfer the nuts into a bowl, reduce heat to medium low and let the pan cool.
Then heat 1/3 cup olive oil.
Add the onions, sprinkle a tiny pinch of salt and pepper.
Sautee for about 5-6 minutes or until tender, stirring occasionally.
Add the rice, sprinkle 1/2 tsp salt and a pinch of pepper, sautee for about 2-3 minutes, stirring constantly.
Add pine nuts, mix.
Add the measured hot water, smooth the top.
Cover and cook over the lowest possible setting, until the water has evaporated.
(8 tbsp rice takes about 7 minutes to cook.)
Then turn off the heat and let rest for 10 minutes, covered.
Meanwhile, cut the tops of the peppers, just the tops and clean out the inside.
Remove all the seeds, doing your best to keep the bodies intact.
Then rinse and drain.
To cover the DOLMAS, reserve the pepper stalks or halve cherry tomatoes, set aside.
Mix the rested filling then transfer into a large bowl.
Add the rinsed&drained currants.
Add 1/2 tsp of each: granulated sugar, ground cinnamon, ground allspice.
Add a real teaspoonful dried mint flakes and chopped parsley.
Add freshly squeezed 1/2 lemon juice, reserve the lemon rind.
Sprinkle a pinch of salt and black pepper, mix well.
Then using a dessert spoon, scoop the filling into the peppers and arrange the peppers on the bottom of a large enough pan.
Since the rice is cooked, you can fully stuff the peppers, making sure to press down gently.
Repeat until all filling has been used, fill some extra veggies if needed or just eat the leftover filling, it is so yummy :)
Cover the top of each DOLMA, with pepper stalks or halved tomatoes, as if they were lids.
For the sauce: place 1/2 tsp tomato paste (it is optional, but adds an extra flavor) into a bowl.
Sprinkle 1/2 tsp or to taste salt and a pinch of black pepper.
Add about 2 cups hot water, mix.
Add a tiny pinch of granulated sugar, mix.
Pour enough sauce into the pan, to reach the halfway up the peppers.
Cut the preserved lemon rind into 3-4 pieces and place in the pan.
Bring to a boil over medium heat.
Then reduce heat to medium low, cover and cook for about 25-30 minutes or until the peppers are tender.
Check for doneness, turn off the heat.
Drizzle cooked DOLMAS with olive oil generously.
Let cool to room temp, leaving the lid slightly ajar.
Refrigerate for at least 4 hours or overnight, then place into a serving plate and serve cold.

READY :) Thank You For Watching!
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