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.
- 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
- Slice off the pepper caps with their stems and remove the ribs and seeds from the inside and the caps. Set aside.
- Soak the rice in hot water with salt for 10 minutes, then drain and set aside for the filling.
- In a medium-large sized pan, heat the olive oil on medium heat. Add the pine nuts and saute for one minute.
- Add the onions and saute for 8 minutes, mixing continuously until golden brown.
- 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.
- Remove the pan from the heat and add in the dill.
- Stuff the bell peppers with the filling and arrange them in a large pot, sealed with the stems on top.
- 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.
- Let rest for 10 minutes.
- Optional: Serve with plant-based yogurt to complete the feast.