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Authentic Turkish Dolma (rice-stuffed Peppers) Recipe

Authentic Turkish Dolma (Rice-Stuffed Peppers) Recipe
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Serving : 2
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Prepare the ingredients before making Authentic Turkish Dolma (Rice-Stuffed Peppers) in your home. Then, follow these steps below to serve Authentic Turkish Dolma (Rice-Stuffed Peppers) for your family or friends.

Ingredients: Authentic Turkish Dolma (Rice-Stuffed Peppers)

  • 2 Bell peppers
  • 50 grams "A" Minced meat
  • 50 grams "A" White rice
  • 50 grams "A" Onion
  • 10 grams "A" Italian parsley
  • 2 tsp "A" Tomato paste
  • 1/4 tsp "A" Salt
  • 1 dash "A" Pepper
  • 1 tsp "B" Vegetable bouillon
  • 2 tsp "B" Tomato paste
  • 1 "B" Your choice of vegetables, such as potatoes, onions, etc.

How to Make Authentic Turkish Dolma (Rice-Stuffed Peppers)

If you have prepared the ingredients needed, now time to start cooking. There are 24 steps you must follow to make Authentic Turkish Dolma (Rice-Stuffed Peppers) in your home by yourself.

    Step 1
  • Cut off the stems of the bell peppers and remove the seeds.
  • Step 2
  • To prepare the filling, finely chop the onion and parsley. Combine the meat, tomato paste, salt, and pepper in a bowl and thoroughly mix together.
  • Step 3
  • Add the rice, onion, and parsley to the bowl and mix. Stuff into the bell peppers. (You can cover the tops with onion.)
  • Step 4
  • Arrange the bell peppers in a pot that's just big enough for them to stand upright. (If the pot is big, add a potato or onion to fill the space)
  • Step 5
  • Add the B seasonings, and fill the pot with water to half the height of the peppers. Turn on the heat, and once it comes to a boil, pour 1 tablespoon of the soup inside each pepper.
  • Step 6
  • Cover with the lid and simmer over low heat. It's done after it simmers for about an hour.
  • Step 7
  • Serve it hot or chilled as an appetizer.
  • Step 8
  • I recommend serving it with a mint yogurt sauce.
  • Step 9
  • I found miniature yellow bell peppers. Small peppers are cute!
  • Step 10
  • I stuffed them with couscous. I used cooked couscous, so there was not need to worry about any grainy texture from not being cooked through. (The bell peppers were grilled.)
  • Step 11
  • Langkorn Spitzenreis is a yellow, long-grain rice compared to Japanese rice. The texture is less chewy.
  • Step 12
  • Enjoy the soup as well. Add the vegetables that you used to fill the space in Step 4 for a delicious touch.
  • Step 13
  • Remove the inside of the zucchinis, stuff them with the filling, then simmer...
  • Step 14
  • ....now you have zucchini dolma.
  • Step 15
  • I made the filling with just minced meat.
  • Step 16
  • Pour on the mint yogurt source
  • Step 17
  • Here's the grilled version:
  • Step 18
  • Cook the onion and ham with cooked Basmati rice. Season with tomato paste and vegetable bullion.
  • Step 19
  • Stuff the tomato pilaf inside the deseeded bell peppers.
  • Step 20
  • Drizzle a small amount of vegetable over the peppers, then grill in the oven.
  • Step 21
  • Here they are stuffed with pilaf.
  • Step 22
  • Cook the onion and mushrooms with the cooked Basmati rice and season with salt and pepper (and chili powder to taste).
  • Step 23
  • Stuff the pilaf filling inside the bell peppers and simmer with bouillon. Add ketchup to the bouillon to make a sauce.
  • Step 24
  • Serve the pilaf-stuffed peppers with tomato sauce.
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