Turkish Stuffed Peppers with Olive Oil

Zeytinyağlı Biber Dolması is a classic Turkish vegetarian dish featuring bell peppers stuffed with a flavorful rice mixture, enriched with pine nuts, currants, and aromatic herbs. Cooked gently in olive oil, this light and healthy recipe is perfect for summer lunches or as a side dish at dinner. Its vibrant colors and delicate flavors make it a favorite in Turkish homes and Mediterranean cuisine lovers.

Ingredients

• ½ cup olive oil

• 2 onions, chopped

• 2 tablespoons pine nuts

• 1½ cups rice, washed

• 10 medium-sized bell peppers (for stuffing)

• 2 cups hot water

• 1 medium tomato (to cover the peppers)

• 1 tablespoon currants

• 1 teaspoon salt

• 1 teaspoon dried mint

• ½ teaspoon granulated sugar

• ½ teaspoon black pepper

• ½ teaspoon allspice

Instructions

1. Heat olive oil in a large pot and sauté chopped onions until soft and translucent.

2. Add pine nuts and continue to sauté until they turn golden.

3. Stir in the washed rice and cook for 2-3 minutes to lightly toast.

4. Add currants, salt, black pepper, allspice, sugar, and dried mint; mix well.

5. Pour in hot water and cook the rice mixture for 7-8 minutes until the rice is partially cooked but still firm. Remove from heat.

6. Stuff the prepared mixture into hollowed-out bell peppers, leaving some space at the top for the rice to expand.

7. Arrange the stuffed peppers upright in the pot.

8. Cover the tops with halved cherry tomatoes.

9. Add water halfway up the peppers and drizzle with olive oil. Cover the pot.

10. Cook on low heat for 30-35 minutes until the water evaporates and rice inside the peppers is fully cooked.

11. Serve warm or cold. Enjoy!

This classic Turkish olive oil stuffed pepper recipe is a delightful way to enjoy fresh vegetables with aromatic rice filling. It’s a wholesome, flavorful dish perfect for healthy eating and Mediterranean-inspired meals.