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Loading...A lighter take on the classic Turkish dolma biber, this version uses lean ground turkey instead of lamb while keeping the aromatic herb-and-spice filling that makes the dish so beloved. Sweet bell peppers are stuffed with a fragrant rice mixture, then gently simmered in a savory tomato broth until tender.
Prep Time25 mins
Cook Time45 mins
Total Time70 mins
Servings4
Yield4 servings (8 stuffed pepper halves)
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 16 gFat
- 3.5 gSaturated Fat
- 32 gCarbs
- 4 gFiber
- 8 gSugar
- 28 gProtein
- 640 mgSodium
- 720 mgPotassium
- 75 mgCalcium
- 3.5 mgIron
- 115 mgVitamin C
- 185 mcgVitamin A
Ingredients
For the peppers
- 6 medium bell peppers (mix of red, green, and yellow), tops removed and seeded
- 2 tbsp olive oil
- 1 cup low-sodium chicken broth
For the filling
- 1 lb (450 g) ground turkey
- 1/2 cup short-grain rice, rinsed and drained
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 tbsp pomegranate molasses
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1/2 tsp ground sumac
- 1/4 tsp red pepper flakes
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh mint, finely chopped
- 1 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Directions
- Prepare the peppers: slice each bell pepper in half lengthwise and scoop out the seeds and white ribs, keeping the stems intact if possible for a pretty presentation.
- Make the filling: heat 1 tablespoon olive oil in a skillet over medium heat. Sauté the onion for 4 minutes until translucent, then add the garlic and cook 30 seconds more. Stir in the tomato paste and cook 1 minute to deepen its flavor.
- Combine the sautéed onion mixture in a large bowl with the ground turkey, rinsed rice, pomegranate molasses, cumin, paprika, sumac, red pepper flakes, parsley, mint, salt, and pepper. Mix gently with your hands just until evenly combined.
- Stuff each pepper half with about 1/3 cup of the filling, mounding it slightly without pressing down so the rice has room to expand as it cooks.
- Arrange the stuffed peppers snugly in a wide Dutch oven or deep skillet, packing them upright so the filling stays in place. Drizzle with the remaining 1 tablespoon olive oil.
- Pour the chicken broth around (not over) the peppers, then cover and bring to a gentle simmer over medium heat. Reduce heat to low and cook for 40-45 minutes, until the peppers are fork-tender and the rice is fully cooked.
- If the liquid reduces too quickly before the rice is tender, add a splash more broth or water and re-cover. The finished dish should have just a thin layer of concentrated sauce at the bottom of the pot.
- Serve warm with a spoonful of the pan juices spooned over each pepper and a side of plain yogurt or a squeeze of fresh lemon.
Cook’s Notes
- For extra authenticity, substitute 1 teaspoon of Aleppo pepper for the red pepper flakes—it adds a mild, fruity heat typical of Turkish cooking.
- Don't pre-cook the rice; it will absorb the broth and juices in the pot, becoming tender and flavorful.
- A tight-fitting lid is essential—use a Dutch oven or place a sheet of parchment between the pot and lid to trap steam.
- Leftovers keep well in the refrigerator for 3 days and reheat beautifully with a splash of broth.
- For a vegetarian version, swap the turkey for cooked chickpeas and add 1/4 cup crumbled feta to the filling.
