How long can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Yes, you can freeze them after baking. Reheat in the oven until heated through.

Can I substitute brown rice for white rice?

Yes, but note that brown rice will need more liquid and a longer cooking time.

Is there a substitution for pine nuts?

Yes, you can use slivered almonds or walnuts as alternatives.

Can I make this dish vegan?

Yes, use vegetable broth and avoid serving with yogurt for a vegan version.

Aromatic Turkish Biber Dolması with Spiced Rice and Pine Nuts

Name: Aromatic Turkish Biber Dolması with Spiced Rice and Pine Nuts
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Main Course
Ingredients: Bell peppers; Long-grain rice; Olive oil; Onion; Garlic; Ground cumin; Cinnamon; Allspice; Pine nuts; Salt and pepper; Vegetable broth; Lemon juice; Fresh parsley; Diced tomatoes; Tomato paste; Salt and pepper; Sugar

A delightful dish of stuffed peppers with seasoned rice and pine nuts

Turkish Biber Dolması is a beloved main course that combines the earthy flavors of spiced rice and pine nuts tucked inside tender bell peppers. This dish offers a culinary journey to the heart of Turkey with every bite.

1 h 30 min
6
Intermediate

Ingredients

For the Peppers

Bell peppers

6 medium (red, yellow, or green)

For the Spiced Rice

Long-grain rice

1 cup, rinsed and drained

Olive oil

2 tablespoons

Onion

1 medium, finely chopped

Garlic

2 cloves, minced

Ground cumin

1 teaspoon

Cinnamon

1/2 teaspoon

Allspice

1/4 teaspoon

Pine nuts

1/2 cup, toasted

Salt and pepper

to taste

Vegetable broth

1 1/2 cups

Lemon juice

2 tablespoons

Fresh parsley

2 tablespoons, chopped

For the Tomato Sauce

Diced tomatoes

1 can (14 oz)

Tomato paste

1 tablespoon

Salt and pepper

to taste

Sugar

a pinch

Preparation

Preparing the Peppers

Trim and Clean Peppers

Cut the tops off the peppers and remove seeds and membranes.

Salt the Peppers

Lightly salt the insides and set aside.

Preheat Oven

Preheat the oven to 375°F (190°C).

Cooking the Spiced Rice

Sauté Aromatics

Heat olive oil in a pan over medium heat, sauté onions and garlic until translucent.

Toast Spices

Add cumin, cinnamon, and allspice, toasting spices for 1 minute.

Combine Rice and Nuts

Stir in the rice, pine nuts, salt, and pepper, gently cooking for 2 minutes before adding broth and lemon juice.

Simmer Rice

Simmer on low until the rice is cooked and the broth is absorbed, let it cool slightly and stir in parsley.

Ensure the rice is fully cooked before stuffing. Let the rice cool a bit to absorb flavors better.

Cooking Process

Stuffing the Peppers

Gently pack the peppers with the spiced rice mixture and place them upright in a baking dish.

Preparing the Tomato Sauce

In a separate saucepan, combine diced tomatoes, tomato paste, salt, pepper, and sugar. Simmer for 5-10 minutes.

Baking

Pour the tomato sauce over and around the stuffed peppers. Cover with foil and bake for 45 minutes, uncover, and bake for an additional 15 minutes.

Plating & Serving