Ingredients for Red Bell Pepper Dolma (Stuffed Red Bell Peppers)
- 150 g lean ground meat
- 1 tea glass (about 100 ml / 1/3 cup + 1 tbsp) rice
- 8 red bell peppers (dolmalık)
- 1 medium tomato
- 1 medium onion
- 1 handful parsley
- 2 cloves garlic
- 1 dessert spoon (about 2 tsp) salça (Turkish tomato/pepper paste)
- 1 teaspoon black pepper
- 1 teaspoon mint
- 1/2 dessert spoon + 1 teaspoon salt
How to Make Red Bell Pepper Dolma (Stuffed Red Bell Peppers)
In a bowl, combine 1 finely diced onion, tomato, and parsley with 150 g ground meat, 1 tea glass (about 100 ml / 1/3 cup + 1 tbsp) of cleaned and rinsed rice, 2 finely chopped garlic cloves, 1 dessert spoon salça (Turkish tomato/pepper paste), 1 teaspoon black pepper, 1 teaspoon mint, and 1/2 dessert spoon salt. Knead everything together until well combined. Fill the washed and cleaned red bell peppers with the prepared filling. Spread 2 tablespoons of vegetable oil and 1 dessert spoon of salça on the bottom of a pot. Arrange the stuffed peppers in the pot. Add water halfway up the peppers and add 1 teaspoon of salt to the water. Once it comes to a boil, reduce the heat and cook until the peppers are tender, then remove from the stove.
About This Recipe
Research on peppers indicates they have been used in kitchens for over 1,700 years. From ancient times to the present day, peppers have been used both to add flavor to dishes and to provide remedies and prevent illness. Peppers contain high levels of minerals and vitamins.
In 100 g of bell pepper or long green pepper: 22 calories, 1.2 g protein, 4.8 g carbohydrates, 0 g cholesterol, 0.2 g fat and 1.4 g fiber, 420 IU vitamin A, 0.08 mg vitamin B1, 0.08 mg vitamin B2, 0.5 mg vitamin B3, 0.26 mg vitamin B6, 128 mg vitamin C, 0.7 mg vitamin E and 9.8 mg folic acid, 22 mg phosphorus, 9 mg calcium, 0.7 mg iron, 13 mg sodium and 213 mg potassium.
The most well-known pepper varieties are as follows:
Long Green Pepper (Sivri Biber): Fresh ones are green; when left on the vine for a long time or sun-dried, they turn red. Those grown in moist areas tend to be sweet, though they are generally spicy.
Çarliston Pepper: Thicker and fleshier than long green peppers. Generally sweet.
Bell Pepper (Dolmalık Biber): What sets it apart from other pepper varieties is its wider shape. While the green variety is the most commonly remembered, red and yellow ones also exist. It is a sweet pepper variety, and when stuffed, makes a wonderful Yellow Bell Pepper Dolma (Stuffed Yellow Bell Peppers) :)
Tomato Pepper: Refers to a flat-shaped, red-colored pepper. It is generally not spicy, although of course spicy varieties exist depending on the region where it is grown.
Today we have prepared our Stuffed Red Bell Pepper (Kırmızı Biber Dolması) recipe for you. Enjoy!
