Ingredients for Olive Oil Stuffed Bell Peppers (Zeytinyağlı Biber Dolması)
- 10 bell peppers (dolmalık biber)
- 5 dry onions
- 1 package stuffing pine nuts
- 10 handfuls washed rice
- Half a package currants
- 2 tablespoons granulated sugar
- Half a bunch parsley
- 1 dessert spoon (about 2 tsp) dried mint
- Half a water glass (about 200 ml / 3/4 cup + 1 tbsp) water
- 1 dessert spoon (about 2 tsp) salt
How to Make Olive Oil Stuffed Bell Peppers (Zeytinyağlı Biber Dolması)
In a pot, sauté 5 finely diced onions and 1 package of stuffing pine nuts with oil. Add 10 handfuls of washed rice and sauté again. Add 2 tablespoons of granulated sugar. Add half a package of currants that have been rinsed and soaked in water, along with half a water glass (about 200 ml / 3/4 cup + 1 tbsp) of water. Reduce the heat and cook until the liquid is absorbed. Chop half a bunch of parsley over the top. Add 1 dessert spoon of dried mint and 1 heaping dessert spoon of salt, and stir everything together. Fill the cleaned and washed 10 bell peppers with the prepared mixture. Make lids for each pepper using round-cut slices of tomato. Arrange the dolma in a pot and add water halfway up. Add 1 teaspoon of salt to the water. Cook until a fork pierces the peppers easily. Enjoy...
About This Recipe
Olive oil is sold under the names extra virgin, virgin, and riviera. Be sure to only purchase oil sold under one of these names. These are the three legally defined terms that determine and regulate quality.
Early harvest; olives are picked before they fully ripen and turn black. The oil pressed from these olives is called early harvest olive oil. It contains higher nutritional value (such as phenolic compounds and antioxidants). For this reason, it has a more aromatic and sharp character. It should never be used in hot cooking. Whenever possible, it should be consumed raw (especially at breakfast or drizzled over a warm olive oil dish served on your plate). High-quality early harvest oil is also a healing source for your skin — it is highly beneficial for burns, dryness, eczema treatment, and more.
Cold press; this refers to the temperature of the water circulating around the walls of the machine as the olive paste rotates inside, which should be between 26–28°C (79–82°F). It is worth noting right away that this water never comes into contact with the olives themselves. If boiling water were to touch the olive paste, obtaining quality oil from those olives would not be possible. It should also be noted that cold pressing is actually a requirement — not a luxury…
Stuffed Bell Peppers (Biber Dolması) are a favorite, but when it comes to Olive Oil Stuffed Bell Peppers, we all go absolutely crazy for them, don't we? Then let's head to the kitchen. Wishing you happy cooking in advance...
