Etli Biber Dolması (Turkish Peppers Stuffed with Beef and Rice)
In short: Sweet peppers filled with spiced beef, rice, onion and herbs, then simmered upright in a light tomato broth until tender. It takes about 1 h 45 min in total and makes 6 servings.
- Prep
- 40 min
- Cook
- 1 h 5 min
- Total
- 1 h 45 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 305 kcal
Dolma means stuffed, and biber dolması, stuffed peppers, is one of the dolmas most often cooked in Turkish homes in summer. Sweet peppers are filled with beef, rice, onion, tomato paste and herbs, then simmered upright in a pot with a little tomato broth so the filling steams and the peppers go soft. They are served warm, with yogurt on the side, and taste even better the day after cooking.
Instructions
- Cut the tops off the peppers and keep them as lids. Scoop out the seeds and white ribs and rinse the peppers.
- Heat the 2 tbsp oil in a pan and cook the onions for 5 minutes, until soft. Let them cool slightly.
- In a large bowl, mix the beef, onions, rice, tomato paste, pepper paste, grated tomato, parsley, mint, paprika, salt and pepper. Knead for 2 minutes. Do not add water.
- Fill each pepper about three-quarters full, because the rice swells as it cooks. Set the lids on top.
- Stand the peppers upright and snug in a deep pot. Whisk the tomato paste, hot water, oil, salt and sugar and pour it around them, so it comes about halfway up.
- Cover and bring to a gentle simmer. Cook over low heat for 50 to 55 minutes, until the rice is tender and the beef reaches 71°C (160°F).
- Rest for 10 minutes, then serve warm with plain yogurt and bread.
Tips
- Fill only three-quarters full. The rice expands as it cooks and can split the peppers if they are packed tight.
- For a meatless version, leave out the beef, add one more onion, 3 tbsp pine nuts and 2 tbsp currants, and serve the peppers at room temperature.
Questions and answers
Can I use other vegetables for this filling?
Yes. The same filling works in tomatoes, zucchini, small eggplants or onion layers. Scoop them out, fill loosely and cook in the same way, giving tomatoes less time.
Can I make biber dolması ahead?
Yes, and it is even better the next day. Cool the peppers in their juices and refrigerate for up to 3 days, then reheat gently on the stove or in a low oven.
What do you serve with stuffed peppers?
A spoon of garlic yogurt, bread and a green salad. You do not need rice on the side, because the filling is already rice-based.
How long does it take to make Etli Biber Dolması (Turkish Peppers Stuffed with Beef and Rice)?
About 1 h 45 min in total: 40 min of preparation and 1 h 5 min of cooking.
How many calories are in Etli Biber Dolması (Turkish Peppers Stuffed with Beef and Rice)?
About 305 kcal per serving, with 11 g of protein, 29 g of carbohydrates and 16 g of fat. These values are estimates.
Nutrition per serving
| Calories | 305 kcal |
|---|---|
| Protein | 11 g |
| Carbohydrates | 29 g |
| Fat | 16 g |
| Fiber | 6 g |
| Sugar | 12 g |
| Sodium | 700 mg |
Estimated values, calculated from the ingredients.
