July 4, 2026

Stuffed Green Bell Peppers (Zeytinyağlı Biber Dolması)

A classic Turkish olive-oil meze — green peppers filled with fragrant rice, pine nuts, currants, and fresh herbs. Here is the recipe.

Stuffed Green Bell Peppers (Zeytinyağlı Biber Dolması)

A classic Turkish olive-oil meze: green peppers filled with fragrant rice, pine nuts, currants, and fresh herbs, gently simmered and served cool with lemon.

Prep Time 40 minutes mins

Cook Time 30 minutes mins

Servings: 6 people

Course: Starter

Cuisine: Turkish

Ingredients Method

Ingredients

  

• 180 g rice
• 150 ml extra virgin olive oil
• 15 g pine nuts
• 4 medium onions finely chopped
• 15 g currants
• 200 ml hot water
• 1/2 tsp salt
• 1/2 tsp sugar
• 1/2 tsp cinnamon
• 1/2 tsp allspice
• 1/2 tsp black pepper
• 1/3 bunch fresh mint finely chopped
• 1/3 bunch dill finely chopped
• 12 medium green peppers for stuffing
• 1 large tomato seeded and cut into triangles
• 1/2 tsp salt for the peppers
• 1/2 tsp sugar for the peppers
• 50 ml olive oil for the peppers
• 200 ml hot water for the peppers

Method

 

1. Rinse the rice until the water runs clear, soak for about 20 minutes, then drain.
2. Heat the olive oil in a saucepan, add the pine nuts and onions, and saute until lightly browned and caramelized.
3. Add the rice and cook with the onions and pine nuts for about 5 minutes.
4. Soak the currants in warm water until softened, drain, and add to the rice. Pour in the hot water, add salt and sugar, cover, and cook on low heat for about 10 minutes.
5. Once the rice has absorbed the liquid and is still slightly firm, stir in the spices. Let cool, then fold in the mint and dill.
6. Press around the stems of the peppers to remove them with the seeds, then wash and drain.
7. Fill the peppers with the stuffing, pressing lightly. Cut the tomato into pieces to cap each pepper.
8. Arrange the stuffed peppers in a pot with the tomato lids facing up. Drizzle with salt, sugar, and olive oil, then add the hot water.
9. Cover with a lightly wetted piece of parchment. Bring to a boil, reduce the heat, and simmer about 25 minutes until the peppers are soft and the liquid is absorbed.
10. Remove from heat and let cool with the lid on. Serve cool, garnished with lemon slices.