Ingredients for Bulgur and Olive Oil Stuffed Bell Peppers
- 5 onions
- 1 packet pine nuts
- 4 handfuls rice
- 4 handfuls fine bulgur
- 2 tablespoons granulated sugar
- Half packet currants
- 1 water glass water (about 200 ml / 3/4 cup + 1 tbsp)
- Half bunch parsley
- 1 dessert spoon dried mint
- 10 bell peppers (for stuffing)
- 1 dessert spoon + 1 teaspoon salt
How to Make Bulgur and Olive Oil Stuffed Bell Peppers
This classic Turkish dish, known as bulgurlu zeytinyağlı biber dolması, swaps out the traditional rice filling for fine bulgur — lighter, nuttier, and just as satisfying. In a pot, sauté 5 finely chopped onions and 1 packet of pine nuts in olive oil. Add 4 handfuls of washed rice and 4 handfuls of washed fine bulgur, and sauté again. Stir in 2 tablespoons of sugar. Add half a packet of currants that have been rinsed and soaked in water, along with 1 water glass of water (about 200 ml / 3/4 cup + 1 tbsp). Reduce the heat and cook until the water is absorbed. Chop half a bunch of parsley over the top. Add 1 dessert spoon of dried mint and 1 heaped dessert spoon of salt, then mix everything together. Fill the cleaned and washed bell peppers with the prepared mixture. Cut round slices of tomato and place them on top of each pepper as a lid. Arrange the dolma in a pot and add water halfway up the peppers. Add 1 teaspoon of salt to the cooking water. Cook until a fork goes through the peppers easily.
About This Recipe
Olive trees alternate between heavy and light harvests — one year abundant, the next a fraction of that yield. This natural cycle is called periodicity, and in Turkish farming it's simply known as the "on year" and the "off year." Olive trees stay green year-round; they don't shed their leaves in winter, and any that do fall are quickly replaced, so the tree always looks full.
Natural virgin olive oil (Natürel Birinci); No refined olive oil is blended in. It has a slight sensory defect but retains its fruitiness, making it the next grade down from extra virgin. In Turkey, the word "Birinci" (First) in its name often leads sellers to price it higher than it warrants.
Riviera olive oil; Don't be swayed by the appealing name. It's a blend of natural olive oil and refined olive oil in set proportions.
Lampant oil; You won't find this labeled as such on store shelves. It's a defective, very low-quality olive oil not fit for direct consumption.
Beyond extra virgin, natural virgin, and riviera, it's worth steering clear of any olive oil sold under a different name — those three are the only legally defined, quality-regulated grades.
Today we've taken our Olive Oil Stuffed Bell Peppers recipe and made it with bulgur for a wholesome twist.
