Turkish Stuffed Peppers (Dolma - Soy-Free)

Ingredients

• 4 large Bell peppers
• 1 cup Long-grain rice
• 1 medium Onion
• 0.5 lb Ground beef
• 1 can Diced tomatoes
• 0.25 cup Fresh parsley
• 0.25 cup Fresh mint
• 3 tbsp Olive oil
• 1 tbsp Tomato paste
• 1 tsp Dried mint
• 1 tsp Cumin
• 0.5 tsp Paprika
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2Prepare the bell peppers: slice off the tops of the 4 large Bell peppers and carefully scoop out all the seeds from the inside. Set the pepper tops and the hollowed-out peppers aside.
3. 3Heat the 3 tbsp of Olive oil in a large skillet over medium heat. Add the 1 medium Onion, chopped, and the 0.5 lb Ground beef. Cook, breaking up the meat with a spoon, until the beef is no longer pink and is browned, about 5-7 minutes.
4. 4Stir in the 1 cup Long-grain rice, the 1 can Diced tomatoes (undrained), the 1 tbsp Tomato paste, the 0.25 cup Fresh parsley (chopped), the 0.25 cup Fresh mint (chopped), the 1 tsp Dried mint, the 1 tsp Cumin, the 0.5 tsp Paprika, the 1 tsp Salt, and the 0.5 tsp Black pepper. Cook for 5 minutes, stirring occasionally, until the mixture is well combined and slightly heated through.
5. 5Carefully spoon the rice mixture into each of the 4 prepared Bell peppers, filling them generously. Place the stuffed peppers upright in a baking dish. Pour about 1/2 inch of water into the bottom of the baking dish around the peppers.
6. 6Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 40-45 minutes, or until the peppers feel tender when poked with a fork and the rice inside is fully cooked. The water in the bottom of the dish will help steam the peppers.
7. 7Carefully remove the foil. Serve the Turkish Stuffed Peppers hot.

Related Guides