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Stuffed Peppers with Olive Oil – The Jewel of Turkish Cuisine

Four bell peppers, vibrant red and yellow, are stuffed with a savory mixture of cooked rice and herbs, all lovingly prepared with olive oil. They're beautifully presented in a black cast iron skillet, as the epitome of the dish known as stuffed peppers with olive oil, ready to be served.

The delightful dish of stuffed peppers with olive oil, known as 'Zeytinyağli Biber Dolmasi' in Turkish, illuminates the rich tapestry of Turkish culinary heritage. This recipe combines the freshness of bell peppers with a robust filling of rice, pine nuts, currants, and a harmonious blend of spices, all generously infused with olive oil. Although similar versions are found in Greek cuisine, the roots of this savory delight firmly anchor in Turkey, underscoring its distinguished position in the realm of Mediterranean cooking. Stuffed peppers in this tradition capture the quintessence of Turkish summer cuisine, with their light, fragrant, and earthy notes reflecting the distinctive tastes of the Aegean and Mediterranean shores.

In the eastern parts of Turkey, stuffed peppers embrace a variation that includes minced meat, presenting a more opulent flavor dimension. Yet, this narrative honors the vegetarian incarnation that reigns supreme in the Aegean and Mediterranean locales. This iteration not only salutes the authentic culinary practices but also appeals to a broad spectrum of dietary preferences, rendering it an adaptable centerpiece for any meal.

Thus, as we conclude, we leave you to relish the magnificent taste of Turkish cuisine with stuffed peppers with olive oil. This dish stands as a beacon of Turkey's culinary tradition, inviting both the novice and the seasoned cook to embark on a flavorful journey. Through each bite, we not only savor the exquisite blend of ingredients and spices but also celebrate the rich cultural heritage that this dish embodies. Enjoy the delightful experience that is 'Zeytinyağli Biber Dolmasi', and let it inspire you to explore the vast and vibrant world of Turkish culinary delights.

Other Turkish Recipes - Other than stuffed peppers

Garlic Bread Recipe- The Easiest Breakfast Recipe

Menemen recipe: The Indispensable of Turkish Breakfast

Armola Cheese Recipe – The Hidden Delight of Seferihisar

Halloumi Salad Recipe – Easy Quick Recipe

Lentil Soup Recipe: A delicious touch

Prep Time 30 mins
Cook Time 45 mins
Rest Time 15 mins
Total Time 1 hr 30 mins
Cooking Method: ,
Courses:
Difficulty: Intermediate
Cooking Temp: 180  C
Servings: 6
Best Season: Summer
Dietary: gluten-free, vegan recipe, vegetarian recipe
Stuffed Peppers Ingredients
  • 10-12 Bell Peppers (medium sized)
  • 1 cup rice (rinsed and drained)
  • 2 Onions (finely chopped)
  • 2 cloves Garlic (minced)
  • 1/4 cup Olive oil (plus more for drizzling)
  • 1/4 cup Pine Nuts
  • 1/4 cup Currants
  • 1 tsp Sugar
  • 1 tsp Dried Mint
  • 1 tsp Cinnamon
  • 1/2 tsp Allspice
  • 1/2 cup Fresh Parsley (finely chopped)
  • 2 cup Hot Water
  • Salt and pepper (to taste)
  • Lemon Slices (to serving)
Creating this dish involves a series of simple steps that will guide even those unfamiliar with the recipe through the process of making traditional Turkish stuffed peppers:
  1. 1
    Prepare the PeppersA person is rinsing colorful bell peppers, red, yellow, and green, under running water in a colander, suggesting the initial preparation step for making stuffed peppers.

    Start by washing the bell peppers. Cut off the tops and carefully remove the seeds and inner membranes, taking care not to break the peppers. Set aside.

  2. 2
    Sauté Onions and GarlicChopped onions and minced garlic are being sautéed in a wok, with a metal spatula positioned to stir the mixture, demonstrating the initial steps of cooking.

    Heat 1/4 cup of olive oil in a large pan over medium heat. Add the finely chopped onions and minced garlic. Sauté until they become soft and translucent.

  3. 3
    Toast Pine NutsPine nuts are scattered on a rustic blue surface with a wooden scoop, and a dark pine cone rests in the background, adding a natural and organic feel to the image.

    Add the pine nuts to the pan. Stir continuously for a few minutes until the pine nuts start to turn golden brown.

  4. 4
    Cook the Rice Mixture

    Stir in the rinsed and drained rice, along with the currants, sugar, dried mint, cinnamon, and allspice. Cook, stirring frequently, until the rice is glossy and fully coated with the oil and spices.

  5. 5
    Add Water and Simmer

    Pour in 1 cup of hot water and season with salt and pepper. Bring the mixture to a boil, then lower the heat and let it simmer until the water is absorbed and the rice is half-cooked, about 10-15 minutes.

  6. 6
    Cool and Add Parsley

    Remove the pan from the heat. Let the rice mixture cool for a bit, then mix in the finely chopped fresh parsley.

  7. 7
    Stuff the PeppersOn a wooden cutting board, there lies an appetizing array of bell peppers, their cavities generously stuffed with a rice mixture that's been seasoned and moistened with olive oil. The cut ends of these stuffed peppers reveal the hearty filling, complemented by a garnish of fresh green herbs and carrot slices.

    Carefully fill each prepared pepper with the rice mixture, leaving a small space at the top to allow the rice to expand during cooking.

  8. 8
    Cook the Stuffed PeppersA vibrant medley of stuffed peppers, drenched in olive oil and baked to perfection, sits in a ceramic dish. The assortment showcases a palette of red, green, and yellow, with one pepper charred black, hinting at a roasted flavor profile.
    • Arrange the stuffed peppers upright in a pot. Drizzle them with a bit more olive oil and add the remaining cup of hot water to the pot.
    • Cover the pot with a lid and simmer over low heat for about 45-50 minutes. The peppers should be tender, and the rice fully cooked.
  9. 9
    ServeIn a skillet, four brightly colored stuffed bell peppers—two red, one yellow, and one green—are displayed, each filled with a savory, grainy stuffing enriched with olive oil and speckled with green herbs.

    Once cooked, let the peppers rest for a few minutes before serving. They can be enjoyed warm or at room temperature, garnished with lemon slices for an added zesty flavor.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 220kcal
% Daily Value *
Total Fat 14.3g22%
Saturated Fat 5g25%
Cholesterol 16mg6%
Sodium 355mg15%
Potassium 195mg6%
Total Carbohydrate 18g6%
Protein 6g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: vegan recipe, vegetarian recipe, healthy food
Read it online: https://www.chefturko.com/recipe/stuffed-peppers-with-olive-oil/