Dairy-Free Turkish Stuffed Peppers (Dolma)
Bell peppers filled with a flavorful mixture of rice, herbs, and spices, cooked in a tomato-based sauce. This dairy-free version of a Turkish classic is a delicious and healthy lunch option.
Ingredients
- 4 medium Bell Peppers
- 3 tbsp Olive Oil
- 1 medium Onion
- 1 cup Rice
- 2 tbsp Tomato Paste
- 0.5 cup Fresh Parsley
- 0.25 cup Fresh Mint
- 0.25 cup Pine Nuts
- 0.25 cup Currants
- 1 tsp Cumin
- 0.5 tsp Allspice
- 1 tsp Salt
- 0.5 tsp Black Pepper
- 2 cups Vegetable Broth
- 1 tbsp Lemon Juice
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 190°C.
- 2Cut the tops off the bell peppers and remove the seeds. Save the tops.
- 3Heat olive oil in a large skillet over medium heat.
- 4Add onion and cook until softened, about 5 minutes.
- 5Add rice, tomato paste, parsley, mint, pine nuts, currants, cumin, allspice, salt, and pepper to the skillet. Cook for 2 minutes, stirring constantly.
- 6Stuff the bell peppers with the rice mixture and replace the tops.
- 7Place the stuffed peppers in a baking dish. Pour vegetable broth into the dish.
- 8Bake for 60 minutes, or until the peppers are tender and the rice is cooked.
- 9Drizzle with lemon juice before serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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