Stuffed Bell Peppers Recipe “DOLMA”

Instructions

1. Remove the stems of the bell peppers by pressing your thumb down gently and taking out the extra seeds. Thus, you will have a perfect hole for stuffing.
2. Mix the sugar and salt and rub the inside of the peppers with the mixture to explode the cells so that the flavors of the stuffing mixture will get into the skin of the pepper.
3. Cut the sides of the tomatoes and set them aside to use them as lids. Grate the rest of the tomatoes for the stuffing mixture.
4. Soak the rice in water for 15 minutes.
5. Combine the minced meat with the onion, salt, and garlic and knead it.
6. Add the tomato puree, pepper paste, grated tomatoes, olive oil, butter, black pepper, cumin, and allspice.
7. Then add the rice, parsley, and fresh mint and mix until all the ingredients are combined.
8. To make the sauce, mix the hot water, butter, tomato puree, tomato paste, salt, black pepper, sugar, and olive oil in a beaker.
9. Add 200 ml sauce to the stuffing mixture to make it juicier and tastier.
10. With a teaspoon fill each pepper with the stuffing. Make sure that you don’t overfill your peppers. Rice should have enough space to expand while it cooks. Close the peppers with the tomato lids.
11. After filling the peppers place them tightly into a large, shallow, and oven-safe pot.
12. Pour the tomato sauce on the peppers, cover with the lid, and start to cook it on high heat until it boils. Then turn the heat on low and cook for 25 minutes.
13. After 25 minutes, take the lid and place the pot into the oven, a little higher than the middle rack. Bake at 200C (392F) on upper and lower heat with a fan for 30 minutes until partially browned. Your great Turkish dolma is ready to dig in. I strongly recommend serving it with yogurt.