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5 from 4 votes

Vegan Stuffed Bell Peppers - Turkish Biber Dolmasi

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.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: Mediterranean, Middle Eastern, Turkish
Diet: Gluten Free, Vegan
Servings: 10 pieces
Calories: 183kcal
Author: Ayla Clulee

Ingredients

  • 10 small Turkish bell peppers (or 5-6 large bell peppers)
  • 3 tablespoon good quality olive oil
  • ¼ cup pine nuts
  • 2 large onions (small diced)
  • 3 tablespoon black currants
  • 1 cup short grain or pudding rice
  • ¼ cup lemon juice
  • 1 cup water
  • ½ teaspoon cinnamon
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon paprika
  • 1 teaspoon dried mint
  • 1 teaspoon sugar
  • ½ tablespoon salt
  • ½ tablespoon tomato paste
  • 1 cup chopped parsley
  • 2 tablespoon chopped dill
  • 10 cherry tomatoes (for garnish)
  • 1 teaspoon tomato paste diluted in 1 cup water (to cook the stuffed peppers)
US Customary - Metric

Instructions

  • Place a medium saucepan over low heat and add the olive oil and diced onions.
  • Cook the onions gently until soft, stirring now and again.
  • Add the pine nuts and cook with the onions until lightly golden.
  • While the onions are cooking, prepare the peppers. Cut around the stalk end, remove the tops, and scoop out the seeds. Rinse the peppers and lightly season the inside with salt.
  • Arrange the peppers upright in the pan you will use for cooking and set them aside.
  • Add the rinsed rice and dried currants to the onions and pine nuts. Cook for a few minutes, stirring often.
  • Add the lemon juice, ½ cup / 120 ml water, cinnamon, black pepper, paprika, dried mint, sugar, salt, and 1½ teaspoons tomato paste.
  • Stir well, cover the pan with a lid, and cook over low heat until the water has been absorbed. The rice should still be slightly firm.
  • Remove the pan from the heat and stir in the chopped parsley and dill. Let the filling cool for about 10 minutes.
  • Fill each pepper about two-thirds full with the rice mixture. Do not press the filling down. Place one cherry tomato on top of each pepper.
  • Arrange the stuffed peppers upright and close together in a saucepan.
  • Mix 1 teaspoon tomato paste with the remaining 1 cup / 240 ml water and pour it into the pan around the peppers.
  • 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 peppers rest before serving. Serve warm, cold, or at room temperature with lemon wedges.

Notes

  • Turkish dolmalık peppers are much smaller than regular bell peppers. If using regular bell peppers, use 5 to 6 large peppers instead of 10 small ones.
  • Do not overfill the peppers. The rice needs space to expand as it cooks.
  • Do not press the rice filling down into the peppers.
  • If you have leftover filling, use it to stuff tomatoes or onions, or cook it gently in a small pan and serve it as a side dish.
  • Keep leftovers in an airtight container in the refrigerator for up to 5 days.
  • I do not recommend freezing this dish because the rice and peppers can become soggy.

Nutrition

Calories: 183kcal | Carbohydrates: 28g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 374mg | Potassium: 446mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4376IU | Vitamin C: 178mg | Calcium: 38mg | Iron: 2mg