Biber Dolmasi (Turkish Mezze)

Biber Dolmasi

The stuffed wine leaves are probably the most well known version of a Dolma. There are many different forms though, from sweet stuffed apples to cabbage and wine leaves filled with meat, vegetables and/ or rice. I went for stuffed bell pepers because they would do well as a mezze as well as a base for an every-day meal. It’s very easy and quick to make and the ingredients aren’t expensive. Even kids will like the colorful and sweet bell peppers.

Makes 4 big bell peppers / Serves 4-6


200 gr. Minced meat (Lamb originally, but pork/beef/chicken works fine as well)
1 big Onion
1 can Tomato puree (70 gr.)
1 cup Rice (about 150 gr., uncooked)
2 tbsp Olive Oil
Fresh Dill
Fresh Parsley

4 Bell Peppers (Turkish peppers are smaller, so you’ll need a few more)
1/2 Stock Cube
1 can Tomato puree (70 gr.)


– Chop the onion finely.
– Mix the minced meat with the onion, 1 can of tomato puree, rice and olive oil. Add the chopped herbs to taste. Mix well to get a mushy, wet mixture. Season with salt, pepper, old spice and optionally dried mint.

– Wash the bell peppers. Cut of the top and take out the core making sure all the seeds are out.
– Stuff the peppers with the meat mixture and put the top of the pepper back on.

– Use a cooking pan that will fit the peppers in tightly so they won’t fall over.
– Stuck the stuffed peppers in the pan.
– Mix 200 ml of water with the stock cube  and can of tomato puree.
– Gently pour the water into the pan, making sure not to pour into the peppers.

– Bring the water to the boil, turn the heat down and put the lid on the pan.
– Let it simmer for 25 to 45 minutes depending how soft you’d like the peppers.

Serve the peppers with the cooking liquid as sauce.


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