Rice Stuffed Bell Peppers (Zeytinyagli Biber Dolmasi)

Category: Main Dishes | Blog URL: http://www.turkishfoodandrecipes.com/2008/12/rice-stuffed-bell-peppers-zeytinyagli.html

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Photo: Hayriye

Ingredients

2 pounds (~1kg) Bell peppers

1 cup rice, washed and drained

2 onions, finely chopped

1 tomato, diced

1 teaspoon tomato paste

1/2 cup olive oil

1 cup hot water

1 tablespoon dried/fresh mint

1/2 teaspoon allspice

1/4 teaspoon cinnamon

1/2 teaspoon sugar

1 tablespoon salt

1/2 tomato, sliced 4 pieces for caps

Preparation

Cut tops off peppers, remove seeds and wash.

Saute onions with olive oil lightly.

Stir in chopped tomatoes and tomato paste.

Sauté for 3 more minutes.

Add the rice and braise for 5 minutes.

Then add salt, sugar, the spices and, hot water.

Simmer until all liquid is evaporated.

Let it cool for a while.

With a spoon fill the peppers with the mixture.

Place one slice of tomato as a cap on top of each pepper.

In a large saucepan or pot, place the rice stuffed bell peppers. Add water, enough to almost cover half height of the peppers.

Close the lid and cook on low heat, for about 15-20 minutes.

Serve warm or hot.

ENJOY

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Comments

Permalink Gabriel
December 11, 2011

I tried this one tonight. I'd certainly have it again. Next time I'll leave out the replace the cinnamon with some heat :)

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About

2 lb (~1kg) bell peppers
1 cup rice, washed and drained
2 onions, finely chopped
1 tomato, diced
1 tsp tomato paste
½ cup olive oil
1 cup hot water
1 tbsp dried/fresh mint
½ tsp allspice
¼ tsp cinnamon
½ tsp sugar
1 tbsp salt
½ tomato, sliced in 4 pieces for caps

Cut tops off peppers, remove seeds and wash. In a saucepan, place the olive oil and finely chopped onions. Sauté lightly. Add chopped tomatoes and tomato paste, sauté for 3 more minutes.Add the rice and braise for 5 minutes. Then add salt, sugar, allspice, cinnamon, dried mint and1 cup hot water. Stir and simmer until all liquid is evaporated.Let it cool.With a spoon fill the peppers with the mixture. Place one slice of tomato as a cap on top of each pepper. In a large saucepan or pot, place the rice stuffed bell peppers in the bottom. Add warm water, enough to almost cover half height of the peppers.
Close the lid and cook on low-medium heat, until the peppers get soft, for about 15-20 minutes. Cool before serving.
ENJOY