Rice Stuffed Bell Peppers (Zeytinyagli Biber Dolmasi)

5 steps · 45 min total

1. 01

   Prepare the Peppers

   Slice the tops off the bell peppers, then scoop out the seeds and any membranes. Give them a good wash inside and out.
2. 02

   Sauté Onions and Rice

   In a pan, warm the 1 tablespoon olive oil over medium heat. Add the chopped onions and sauté them until they're softened and translucent. Stir in the chopped tomato and 1 teaspoon tomato paste, cooking for another 3 minutes until the paste darkens slightly and the tomatoes break down.

   Add the 100 grams rice to the pan and braise it with the aromatics for 5 minutes. Season with 1 tablespoon salt, 1/2 teaspoon sugar, 1/2 teaspoon allspice, 1/4 teaspoon cinnamon, and 1 tablespoon dried/fresh mint, then pour in the 1 cup hot water. Bring it to a simmer and cook until all the liquid has evaporated and the rice is partially cooked, but still firm.

3. 03

   Stuff the Peppers

   Let the rice mixture cool down for a bit—it's easier to handle when it's not piping hot. Then, use a spoon to carefully fill each prepared bell pepper with the mixture.
4. 04

   Arrange and Simmer

   Place a thin slice of tomato on top of each filled pepper, acting as a small cap. Arrange the stuffed peppers snugly in a large saucepan or pot.

   Pour in enough water to come about halfway up the sides of the peppers. Cover the pot with a lid and cook over low heat for about 15-20 minutes, or until the peppers are tender and the rice is fully cooked.

5. 05

   Serve

   Serve the stuffed peppers warm or at room temperature.