Rice Stuffed Bell Peppers (Biber dolması)

December 17, 2019
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Rice Stuffed Bell Peppers (Biber dolması)

Rice Stuffed Bell Peppers (Biber dolması) Recipe: How to Make Rice Stuffed Bell Peppers?

The history of Dolma goes back to the Central Asian Turks. The Turks, who are state of the art in animal husbandry and agriculture, have dried their food and then stored it. Food that is abundant in summer and dried in winter. One of the indispensable classics of the summer season is stuffed peppers. When there is a yogurt next to you. You can also prepare stuffed peppers, one of the most popular summer dishes, with olive oil. This way you get a meal that vegetarians and even vegans can consume. Here is a recipe of stuffed peppers with olive oil that you will like.

Rice Stuffed Bell Peppers (Biber dolması) The origin of the word “kök dolma ede” is the word “tol tol gelen”, which means to be “full doy” in Old Turkish. In the past, it was the first material you need to prepare stuffed peppers, zucchini, and no ingredients like minced meat. Ground beef is referred to as “Turkish food” in a cookbook written during the Mongol Empire, so Dolma is considered Turkish food. In the past, the mortar prepared with minced meat was first tested on many vegetables and then passed on to the fruit. If you think it’s over, you’re wrong, and then the mortar obtained by changing the mortar is used to fill materials like lambs, ribs, and lambs, as we know. Well, that’s how the stuffed meat and minced meat is filled in our kitchen, each with a different taste. Stuffed peppers that you can easily prepare and eat cold by keeping olive oil worthy of your mouth.

INGREDIENTS

  • 1 kg of paprika
  • 2 cups of rice
  • 3 large bulb onions
  • 2 large tomatoes
  • Half bunch of parsley
  • Half of fresh mint
  • 1 teacup of oil
  • Black pepper
  • Salt
  • Cumin

Preparation:

Clean and wash the bell peppers. Roast small chopped onions in a pot for mortar. Add the cooked rice and fry. Add the grated tomatoes and add some water and cook until the rice is swollen. Add the latest chopped parsley, mint, salt and spices and remove from the stove. Loosen, fill the peppers and put them in a pot. Lightly oil them over the saucepan and put a little water and cook.
Some tips
When you pay attention to what is written in our recipe, the rice of your dolma will not remain raw, but if you think that the rice remains alive, the method that comes to mind is the roasting of the onion with rice in the first stage.
Without the need for roasting your rice softly cooked, if you want to touch the tooth peppers filled in the pot is very tight.
Keep the tomato juice prepared in the cooking stage at the exact rate.
Cook over high heat until the water starts to boil, then cook over low heat.
If you pay attention to these details, but the rice still remains alive, the rice you have selected cooking time is longer than other breeds. You can cook your stuffing a little longer. Or you can try another kind of rice like baldo, osmancık.