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