Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, authentic turkish dolma (rice-stuffed peppers). It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Authentic Turkish Dolma (Rice-Stuffed Peppers) is one of the most favored of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Authentic Turkish Dolma (Rice-Stuffed Peppers) is something which I’ve loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can cook authentic turkish dolma (rice-stuffed peppers) using 11 ingredients and 24 steps. Here is how you cook it.
The ingredients needed to make Authentic Turkish Dolma (Rice-Stuffed Peppers):
- Make ready 2 Bell peppers
- Take 50 grams "A" Minced meat
- Prepare 50 grams "A" White rice
- Prepare 50 grams "A" Onion
- Prepare 10 grams "A" Italian parsley
- Make ready 2 tsp "A" Tomato paste
- Get 1/4 tsp "A" Salt
- Get 1 dash "A" Pepper
- Take 1 tsp "B" Vegetable bouillon
- Prepare 2 tsp "B" Tomato paste
- Get 1 "B" Your choice of vegetables, such as potatoes, onions, etc.
Instructions to make Authentic Turkish Dolma (Rice-Stuffed Peppers):
- Cut off the stems of the bell peppers and remove the seeds.
- 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.
- Add the rice, onion, and parsley to the bowl and mix. Stuff into the bell peppers. (You can cover the tops with onion.)
- 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)
- 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.
- Cover with the lid and simmer over low heat. It's done after it simmers for about an hour.
- Serve it hot or chilled as an appetizer.
- I recommend serving it with a mint yogurt sauce.
- I found miniature yellow bell peppers. Small peppers are cute!
- 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.)
- Langkorn Spitzenreis is a yellow, long-grain rice compared to Japanese rice. The texture is less chewy.
- Enjoy the soup as well. Add the vegetables that you used to fill the space in Step 4 for a delicious touch.
- Remove the inside of the zucchinis, stuff them with the filling, then simmer…
- ….now you have zucchini dolma.
- I made the filling with just minced meat.
- Pour on the mint yogurt source
- Here's the grilled version:
- Cook the onion and ham with cooked Basmati rice. Season with tomato paste and vegetable bullion.
- Stuff the tomato pilaf inside the deseeded bell peppers.
- Drizzle a small amount of vegetable over the peppers, then grill in the oven.
- Here they are stuffed with pilaf.
- Cook the onion and mushrooms with the cooked Basmati rice and season with salt and pepper (and chili powder to taste).
- Stuff the pilaf filling inside the bell peppers and simmer with bouillon. Add ketchup to the bouillon to make a sauce.
- Serve the pilaf-stuffed peppers with tomato sauce.
So that’s going to wrap this up with this special food authentic turkish dolma (rice-stuffed peppers) recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
