Turkish Stuffed Peppers Recipe (Pepper Dolma)

Today we have had a Nigella Lawson day and spent most of it in the Kitchen preparing some healthy Turkish recipes including one of our favourites, Turkish Stuffed Peppers (also known as Pepper Dolma).

Although this blog is mainly focused on everything ‘Dental’ Related, we are based in Turkey so it seems like an ideal opportunity to share some of the great food that Turkey has to offer. Turkish food is both a healthy and tasty option.

Details of the recipe along with personal photos of our attempt can be found below:

YOU WILL NEED:

*The quantities below are based on one portion. You will need to multiply the number of ingredients by the number of people eating.

2 Bell peppers (Any colour)

Main Dolma Mixture

2 Cups of uncooked rice (any type of rice you prefer will work)

1 Large onion (finely chopped)

2 Table spoons of tomato paste

3 Table spoons of olive oil

1 Handful of chopped parsley

1 Table spoon of dried mint

1 Table spoon of oregano

1 Table spoon of all spice

3 Table spoons of currants

Salt and pepper to taste

1 Peeled potato or Tomato

Liquid Mixture

Juice of 1 lemon

2 Table spoons of tomato paste

6 Cups of water (or enough to cover the peppers half way when they are in the saucepan)

Optional Extras: You can also add a few lightly toasted pine nuts and a crushed garlic to your mixture. If you like spicy foods you can add a pinch of dried chilli too.

Tip: You can use any type of pepper, bell peppers are easier to work with and you can choose from Green, Red or Yellow or have a mixture.

HOW TO CREATE YOUR STUFFED PEPPER (DOLMA) MASTERPIECE:

Cut the tops off your peppers and wash well, removing the seeds and set to one side.

Mix the main ingredients together in a bowl (Diced onion, tomato paste, olive oil, chopped parsley, dried mint, oregano, all spice, currants, salt and pepper) and start to fill your peppers with the mixture using a tea spoon. Fill to the top but try not to push the mixture down too much as the rice will expand during the cooking.

Slice your potato or tomato to make a plug for the end of the pepper that is open to prevent the mixture from leaving the pepper.

Place the peppers standing them up straight in a saucepan.

Mix the water together with the lemon juice and tomato paste and pour a little over the top of the peppers and the remaining amount of the liquid mixture into the saucepan. It is important that the liquid covers the peppers half way. If you need to add more water please do!

Put the lid on the saucepan and leave on a low heat for about 1 hour. To check if the peppers and the rice are cooked through take one of the peppers out of the pan, remove the plug and taste a little of the mixture. If they are not cooked through, cook for a little longer as required.half way up the peppers. If you need to add more water, please do! CONGRATULATIONS! Now you savor the taste of Turkey…