Vegan Stuffed Bell Peppers

These Turkish-style Vegan Stuffed Bell Peppers, also known as Biber Dolmasi, are made with small bell peppers filled with rice, onions, pine nuts, currants, herbs, and olive oil. They are cooked gently on the stovetop until the peppers soften, and the rice filling is tender. You can serve them warm, cold, or at room temperature, which makes them perfect for mezze, summer dinners, picnics, or making ahead for guests.

Jump to:

• What Is Biber Dolmasi?
• Why This Recipe Works?
• Ingredients You'll Need
• What Peppers to Use for Turkish Stuffed Bell Peppers
• How to Make Vegan Stuffed Bell Peppers
• Recipe Tips From the Chef
• Serving Suggestions
• Storage and Reheating
• Variations
• Recipe FAQs
• Related Recipes
• Vegan Stuffed Bell Peppers - Turkish Biber Dolmasi

This Turkish stuffed peppers recipe is different from many large baked bell pepper recipes. It uses smaller Turkish dolmalık peppers, also called stuffing peppers, which have thinner skin and a mild flavor. They cook faster than regular bell peppers and hold just enough rice filling without becoming too heavy.

I usually serve biber dolması with a squeeze of lemon, a spoonful of yogurt on the side, and some Bazlama (Turkish Flatbread) to mop up the juices. They also sit nicely next to other Turkish dishes such as Imam Bayildi (Turkish Stuffed Eggplant), Türlü - Mediterranean Roasted Vegetables, or White Bean Salad.

What Is Biber Dolmasi?

Biber dolması is a Turkish stuffed pepper dish made with small peppers filled with rice, herbs, spices, and olive oil. The word “dolma” means stuffed, and “biber” means pepper in Turkish.

There are many types of dolma in Turkish cooking. Some are made with meat, and some are made with olive oil and rice. This version is the olive oil-based vegan one, often served at room temperature as part of a mezze spread or family meal.

The best peppers for Turkish biber dolması are small green dolmalık peppers. They are much smaller than regular US bell peppers and have thinner skin. If you cannot find them, you can use small bell peppers, mini bell peppers, or 5 to 6 regular bell peppers instead. Large peppers will need more filling and a little more cooking time.

Why This Recipe Works?

• The filling is partly cooked before stuffing, so the rice has time to absorb the onion, olive oil, lemon, and spices.

• It is naturally vegan and dairy-free, as long as you serve it without regular yogurt.

• You can serve it warm, cold, or at room temperature, which makes it useful for mezze, picnics, packed lunches, and make-ahead meals.

• The recipe works with small Turkish peppers or regular bell peppers if that is what you can find.

• Leftovers keep well in the refrigerator and taste even better the next day.

Ingredients You'll Need

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

• Peppers - Use 10 small Turkish dolmalık peppers if you can find them. These are smaller than regular bell peppers and are ideal for stuffing. If using regular bell peppers, you will need about 5 to 6, depending on their size.

• Rice - Short-grain rice or pudding rice works well because it softens nicely and holds together inside the peppers. Rinse it well before cooking to remove excess starch.

• Onions - Two large onions may look like a lot, but they cook down and give the rice filling a good base. Dice them small, so they soften properly.

• Pine nuts - Pine nuts add a little texture and nutty flavor. You can leave them out if you have a nut allergy or prefer a simpler filling.

• Dried currants - They are often used in Turkish rice fillings. They add small bursts of sweetness without making the dish taste sugary.

• Olive Oil - Olive oil is important in Turkish olive oil dishes. It gives the filling flavor and keeps the rice soft. Extra virgin olive oil works well here.

• Tomato paste - Tomato paste gives color and depth to the filling. It is also used in the cooking liquid.

What Peppers to Use for Turkish Stuffed Bell Peppers

The best peppers for biber dolması are small Turkish dolmalık peppers. They are often pale green, thin-skinned, and made for stuffing. They are smaller than the bell peppers usually sold in US supermarkets, so keep that in mind when reading the recipe.

If you are in the US and cannot find Turkish peppers, look for small bell peppers or mini sweet peppers that are large enough to stuff. Regular bell peppers also work, but they are much bigger. Use 5 to 6 large bell peppers instead of 10 small Turkish peppers, and do not expect them to look exactly like traditional biber dolması.

You can also use red, yellow, or orange bell peppers, but the flavor will be sweeter. Green peppers are closer to the Turkish version. If your peppers are very large, you can cut them in half lengthwise, fill them, and cook them cut-side up in a wide pan or baking dish.

How to Make Vegan Stuffed Bell Peppers

Prepare the Rice Filling

Place a medium saucepan over low heat and add the olive oil and diced onions. Cook the onions gently until they soften. Do not rush this part, as the onions give the filling a lot of flavor. Add the pine nuts and cook them with the onions until they turn lightly golden. Stir now and again so they do not burn.

Add the rinsed rice and dried currants, then cook for a few minutes until the rice is coated with the oil and onion mixture. Stir in the lemon juice, ½ cup water, cinnamon, black pepper, paprika, dried mint, sugar, salt, and tomato paste.

Cover the pan and cook over low heat until the water has been absorbed. The rice should not be fully cooked at this stage. It will finish cooking inside the peppers. Take the pan off the heat and stir in the chopped parsley and dill. Let the filling cool for about 10 minutes before stuffing the peppers. This makes it easier to handle and stops the peppers from softening too early.

Prepare the Peppers

While the filling cools, prepare the peppers. Cut around the stalk end and remove the tops. Scoop out the seeds carefully without tearing the sides. Rinse the peppers and lightly season the inside with a little salt.

Fill each pepper about two-thirds full with the rice mixture. Do not press the filling down, and do not fill them to the top. The rice will swell as it cooks, and overfilled peppers can split or spill into the pan. Place a cherry tomato on top of each pepper. Arrange the stuffed peppers upright in a saucepan so they sit close together. This helps them keep their shape while cooking.

Mix 1 teaspoon tomato paste with 1 cup water and pour it into the pan, around the peppers rather than directly over the tops. Cover the pan and cook over low heat for about 45 minutes, or until the peppers are tender and the rice is fully cooked.

Let the stuffed peppers rest in the pan before serving. They can be served warm, cold, or at room temperature with extra lemon on the side.

Recipe Tips From the Chef

• Use small Turkish dolmalık peppers if you can find them. They are thinner and cook more evenly than large bell peppers.

• Rinse the rice well before cooking. This helps stop the filling from turning too sticky.

• Do not fully cook the rice before stuffing the peppers. It should still be slightly firm because it will continue cooking inside the peppers.

• Fill the peppers only two-thirds full. The rice expands as it cooks. Do not press the filling down into the peppers. Keep it loose so the rice has room to swell.

• Arrange the peppers tightly in the pan so they stay upright. Cook on low heat. A hard boil can split the peppers and make the filling spill out.

• Let the peppers rest before serving. They taste even better as they sit.

Serving Suggestions

For a vegan meal, serve them with Coban Salatasi (Turkish Shepherd Salad), Turkish Acili Ezme Salad, Saksuka (Turkish Vegetable Meze), or a simple tomato and cucumber salad.

A piece of Tawa Naan with Garlic, Gozleme (Turkish Pancakes), Homemade Sandwich Bread, and Pita Bread works well on the side.

If you are not keeping the meal vegan, serve the peppers with plain yogurt or Cacik (Turkish Yogurt Dip). Both are commonly served with rice-stuffed peppers in Turkey.

Biber dolması is also a great dish for gatherings because it does not need to be served piping hot. I usually make it earlier in the day, let it rest, and serve it at room temperature.

Storage and Reheating

Let the stuffed peppers cool completely before storing them. Place them in an airtight container and keep them in the refrigerator for up to 5 days.

These peppers are great for making ahead because the flavor improves after a few hours in the refrigerator. You can serve them cold or bring them to room temperature before eating.

To reheat, place the peppers in a saucepan with a splash of water. Cover and warm them gently over low heat until heated through. You can also reheat them in the microwave, but use a lower setting so the rice does not dry out.

I do not recommend freezing biber dolması. The peppers and rice can become too soft and watery once thawed.

Variations

You can make this recipe with regular bell peppers if you cannot find Turkish peppers. Use 5 to 6 large bell peppers instead of 10 small ones. You may need to cook them a little longer, depending on their size.

You can leave out the pine nuts or currants if they are not your thing. The filling will still taste good with onions, rice, olive oil, tomato paste, lemon, and herbs.

Some Turkish rice fillings include allspice, fresh mint, or a little grated tomato. You can add a small pinch of allspice if you like that warmer flavor. You can also replace some of the parsley with fresh mint.

For a more tomato-rich filling, add one grated tomato to the onion and rice mixture, then reduce the added water slightly. Keep the mixture moist but not wet.

Recipe FAQs

Related Recipes

For more scrumptious vegetarian Turkish dishes, why not try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making these Vegan Stuffed Bell Peppers - Turkish Biber Dolmasi as much as you enjoy eating them! 🙂