Dolmeh Felfel (Persian Stuffed Peppers with Rice, Herbs and Beef)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 350 g beef mince
- 4 mixed peppers
- 150 g basmati rice
- 15 g fresh dill, chopped
- 1 onion, finely chopped
- 400 g tinned chopped tomatoes
- 1 tsp ground turmeric
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 473 kcal
- Protein
- 22.9 g
- Carbohydrate
- 44.8 g
- of which sugars
- 11.8 g
- Fat
- 21.9 g
- of which saturates
- 6.7 g
- Fibre
- 5.2 g
- Salt
- 0.20 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 180C (160C fan, gas 4). Slice the tops off the peppers and scoop out the seeds.
- 2
Cook the basmati rice in boiling water for 8 minutes until half-cooked, then drain.
- 3
Fry the onion in the oil for 5 minutes, add the beef mince and turmeric and cook for 6-7 minutes, breaking it up, until no pink remains.
- 4
Mix the beef with the rice, dill and a third of the tinned tomatoes, season well, then pack the mixture into the peppers.
- 5
Stand the peppers upright in an ovenproof dish, pour the remaining tomatoes around them, cover with foil and bake for 40-45 minutes until the peppers are tender and the filling is cooked through.
- 6
Serve with the tomato sauce spooned over.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.