Biber dolması (peppers stuffed with meat and rice)

Turkish-style stuffed peppers aren't swimming in tomato sauce; instead they simmer in a little spiced broth and are served with yoghurt. Mint and parsley go into the filling.

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Method

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1. Cut off the tops of the peppers and set them aside, and remove the seeds.
2. Mix the meat with the rice, onion, the grated tomato, 1 tbsp tomato paste, the pepper paste, parsley, mint, 1 tbsp olive oil, salt and pepper.
3. Fill the peppers about three-quarters full, and place a tomato slice or the reserved top on the opening.
4. Stand them tightly side by side in a pot.
5. Mix the remaining tomato paste and olive oil with the hot water, salt it, and pour it between the peppers.
6. Simmer covered over low heat for 45 minutes, until the rice and the peppers are tender. ⏱ Timer: 45 min
7. Serve with yoghurt.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Don't let the rice fill every last bit of space: peppers filled only three-quarters full won't split open.
• Even tastier the next day.

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