Dolmas, stuffed peppers, in Türkiye are almost exclusively green; however, the green peppers are small and beautifully thin, perfect for stuffing. I’ve never even tried stuffing green peppers in the US. Occasionally I come across smaller peppers at farmers’ markets and grocery stores, usually red or purple, and I immediately jump on them with joy. I especially like the red ones, because the sweetness of the red pepper comes out beautifully when cooked. These peppers are about the size of my fist.
This recipe makes 8 peppers
8 peppers
1 large onion, about 1 1/2 cups finely chopped (you can use a food processor)
1 1/2 cups white rice
1 large or two medium tomatoes, grated
1 tomato (this is to cover the top of the peppers after stuffing)
1/4 – 1/3 cup pine nuts (I love them so I take 1/3)
1/4 cup currants (most people who don’t like sweets in their food skip this ingredient)
salt
juice of 1/2 lemon
2 cups boiling water
-Wash all the peppers. Remove the top and seeds. With the tip of a sharp knife, pierce the bottom once or twice. (Save the tops if you want to cover your dolmas like the one in the photo. If you prefer to have tomato covers like in the first picture, discard the tops. The tomato covers keep the dolmas juicier and the pepper tops look very cute)
-Mix all the ingredients except the peppers, a tomato that we will use as a covering and the water.
– Stuff the peppers with the stuffed rice. Don’t go all the way to the top, leave about 3/4 inch to an inch, because the rice will cook and rise.
-Cut the tomatoes into rounds large enough to cover the top. Press the tomato slice lightly to make sure it stays there. (If you choose to use plans, do the same)
-Place the dolmas in a baking dish or pot as tall as they are.
-Pour 2 cups of boiling water.
-First bring to the boil on the heat and cook for 5 minutes and then cook in the oven uncovered at 180-180°C for 35-40 minutes, until the rice is cooked. (If you’re not sure, check the rice with a fork). I really like my baked dolmas to be slightly charred on top, so I make sure they do that. They are delicious like this.
-Take them out of the oven and let them cool to room temperature. Baked vegetarian dolmas, just like all other olive oil-based Turkish dishes, are best when eaten at room temperature and the day after preparation.
Enjoy with yogurt on the side!
