• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
  • Wellness
  • Youtube
  • About

Aegean Delight logo

December 1, 2020 Appetizers

Stuffed Bell Peppers with Cinnamon and Pine Nuts: Turkish Dolma

Jump to Recipe

Quintessential Turkish dolma: stuffed bell peppers with cinnamon and pine nuts! You will find this dish in almost every household in the region. Accidentally vegan & gluten-free. You can also use eggplants or zucchini (fresh or dried) instead of the bell peppers.

Quintessential Turkish dolma: stuffed bell peppers with cinnamon and pine nuts! You will find this dish in almost every household in the region. Accidentally vegan & gluten-free. You can also use eggplants or zucchini instead of the bell peppers.

Many people are likely familiar with a version of stuffed bell peppers. There are many recipes that use quinoa or bulgur to substitute rice, with different herbs and spices, as well as different cooking methods. This is the classic Turkish variety—found all over the country. Goes extremely well with plant-based yogurt on the side.

Quintessential Turkish dolma: stuffed bell peppers with cinnamon and pine nuts! You will find this dish in almost every household in the region. Accidentally vegan & gluten-free. You can also use eggplants or zucchini instead of the bell peppers.

Ingredients for Stuffed Bell Peppers with Cinnamon and Pine Nuts

For Cooking:

  • 5 bell peppers, small-medium sized, any color
  • 2 tbsp olive oil

For Filling:

  • 1/4 cup olive oil
  • 2 tbsp pine nuts
  • 4 onions, diced
  • 1/2 bunch dill, chopped
  • 1 cup rice, medium-grain
  • 1 tsp dried mint
  • 1 1/2 tbsp currants
  • 1 tsp allspice
  • 1 1/2 tsp ground cinnamon
  • 2 tsp ground paprika
  • 1/2 tsp salt (for soaking the rice)
  • 1 tsp salt (for the filling)
  • 2 cups water
Quintessential Turkish dolma: stuffed bell peppers with cinnamon and pine nuts! You will find this dish in almost every household in the region. Accidentally vegan & gluten-free. You can also use eggplants or zucchini instead of the bell peppers.

How to Make Quintessential Turkish Dolma

  1. Slice off the pepper caps with their stems and remove the ribs and seeds from the inside and the caps. Set aside.
  2. Soak the rice in hot water with salt for 10 minutes, then drain and set aside for the filling.
  3. In a medium-large sized pan, heat the olive oil on medium heat. Add the pine nuts and saute for one minute.
  4. Add the onions and saute for 8 minutes, mixing continuously until golden brown.
  5. Stir in the rice and saute for 5 more minutes. Add the allspice, cinnamon, currants, paprika, dried mint, and salt for the filling. Mix to combine and saute for a few more minutes.
  6. Remove the pan from the heat and add in the dill.
  7. Stuff the bell peppers with the filling and arrange them in a large pot, sealed with the stems on top.
  8. Add water and olive oil. Cook on low heat, with the lid on, until both the rice and the peppers are soft, about 1 hour.
  9. Let rest for 10 minutes.
  10. Optional: Serve with plant-based yogurt to complete the feast.
Quintessential Turkish dolma: stuffed bell peppers with cinnamon and pine nuts! You will find this dish in almost every household in the region. Accidentally vegan & gluten-free. You can also use eggplants or zucchini instead of the bell peppers.

this dolma recipe is:

  • vegan / plant-based
  • quintessential
  • delicious
  • budget-friendly
  • allergen-friendly & gluten-free
  • full of flavor!

Don’t forget to let me know in the comments if you make this stuffed bell pepper recipe! Afiyet olsun (bon appetite)!

You can also save it for later on Pinterest, and keep in touch with me on YouTube, Instagram, or by sending an email.

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Stuffed Bell Peppers with Cinnamon and Pine Nuts: Turkish Dolma

  • Author: Gonul
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 2 hours
  • Yield: 4 Servings 1x
  • Category: Lunch, Dinner, Appetizer
  • Method: Cook
  • Cuisine: Turkish, Greek, Mediterranean
  • Diet: Vegan
Print
Pin

Description

Quintessential Turkish dolma: stuffed bell peppers with cinnamon and pine nuts! You will find this dish in almost every household in the region. Accidentally vegan & gluten-free. You can also use eggplants or zucchini (fresh or dried) instead of the bell peppers.


Scale

Ingredients

For Cooking:

  • 5 bell peppers, small-medium sized, any color
  • 2 tbsp olive oil

For the Filling:

  • 1/4 cup olive oil
  • 2 tbsp pine nuts
  • 4 onions, diced
  • 1/2 bunch dill, chopped
  • 1 cup rice, medium-grain
  • 1 tsp dried mint
  • 1 1/2 tbsp currants
  • 1 tsp allspice
  • 1 1/2 tsp ground cinnamon
  • 2 tsp ground paprika
  • 1/2 tsp salt (for soaking the rice)
  • 1 tsp salt (for the filling)
  • 2 cups water

Instructions

  1. Slice off the pepper caps with their stems and remove the ribs and seeds from the inside and the caps. Set aside.
  2. Soak the rice in hot water with salt for 10 minutes, then drain and set aside for the filling.
  3. In a medium-large sized pan, heat the olive oil on medium heat. Add the pine nuts and saute for one minute.
  4. Add the onions and saute for 8 minutes, mixing continuously until golden brown.
  5. Stir in the rice and saute for 5 more minutes. Add the allspice, cinnamon, currants, paprika, dried mint, and salt for the filling. Mix to combine and saute for a few more minutes.
  6. Remove the pan from the heat and add in the dill.
  7. Stuff the bell peppers with the filling and arrange them in a large pot, sealed with the stems on top.
  8. Add water and olive oil. Cook on low heat, with the lid on, until both the rice and the peppers are soft, about 1 hour.
  9. Let rest for 10 minutes. 
  10. Optional: Serve with plant-based yogurt to complete the feast.

Did you make this recipe?

Tag @aegeandelight on Instagram and hashtag it #aegeandelight

Categories: Appetizers

Previous Post: « Purslane Recipe with Rice & Tomatoes: Turkish Semizotu Pilaf
Next Post: Vegan Galette with Cranberries »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Hi! I’m Gonul

It's been years since I moved from a city on the Mediterranean, Izmir, to a city with a Mediterranean climate, Los Angeles; so now I am creating and sharing recipes from the former region to shorten the 7,000-mile difference.

Join me on the journey to savor life's delights! You can find out more here ->

Keep in touch with me here!

  • Email
  • Instagram
  • Pinterest
  • YouTube

Looking for something specific?

Categories

Load Up on Delicious Recipes + Health Tips

Subscribe to my newsletter to receive a free Mediterranean, plant-based grocery list!

Footer

Stay Connected

  • Email
  • Instagram
  • Pinterest
  • YouTube

Copyright © 2021 Aegean Delight on the Cookd Pro Theme

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.Ok