Zeytinyağlı Biber Dolması (Peppers with Rice, Tomato and Herbs)
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Ingredients
- 4 red peppers
- 200 g short grain rice
- 1 onion, finely chopped
- 200 g tinned chopped tomatoes
- 3 tbsp flat-leaf parsley, chopped
- 2 tbsp fresh dill, chopped
- 80 ml olive oil
- 1 tsp caster sugar
- 300 ml vegetable stock
Nutrition (per serving)
- Calories
- 430 kcal
- Protein
- 6.2 g
- Carbohydrate
- 55.3 g
- of which sugars
- 11.8 g
- Fat
- 19.4 g
- of which saturates
- 2.9 g
- Fibre
- 5.2 g
- Salt
- 0.60 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat half the olive oil in a pan and cook the onion for 6 minutes, then stir in the short grain rice, tinned chopped tomatoes, flat-leaf parsley, fresh dill and caster sugar and cook for 2 minutes.
- 2
Add 100ml water, cover and simmer for 10 minutes until the rice has absorbed most of the liquid but is not fully cooked; leave to cool slightly.
- 3
Slice the tops off the red peppers and scoop out the seeds; fill each with the rice mixture, not packing too tightly, and replace the lids.
- 4
Stand the peppers upright in a snug pan and pour over the vegetable stock and remaining olive oil.
- 5
Cover and simmer gently for 35-40 minutes until the peppers are tender and the rice is cooked.
- 6
Leave to cool to room temperature before serving.
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