Iranian Stuffed Bell Peppers with Spiced Meat and Rice

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A classic Persian home-cooking favorite, dolmeh felfel features tender bell peppers filled with a fragrant mixture of ground meat, basmati rice, herbs, and warm spices, then gently simmered in a tangy tomato-saffron sauce. The result is a comforting, deeply aromatic dish that is traditionally served with flatbread or saffron rice.

Nutrition Facts

Per serving (estimated)

• 475 kcalCalories
• 24 gFat
• 9 gSaturated Fat
• 38 gCarbs
• 6 gFiber
• 9 gSugar
• 28 gProtein
• 820 mgSodium
• 780 mgPotassium
• 85 mgCalcium
• 5 mgIron
• 95 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the filling

• 4 medium bell peppers (red, yellow, or green), tops removed and seeded
• 1/2 cup basmati rice, rinsed and soaked 30 minutes
• 1/4 cup yellow split peas, rinsed and soaked 30 minutes
• 1 lb (450 g) ground lamb or beef
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 cup mixed fresh herbs (parsley, cilantro, dill, and mint), chopped
• 2 tbsp tomato paste
• 1 1/2 tsp ground turmeric
• 1 tsp ground cinnamon
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp olive oil

For the sauce and finishing

• 2 cups water or beef broth
• 3 tbsp tomato paste
• 2 tbsp fresh lemon juice
• 1 pinch saffron threads bloomed in 2 tbsp warm water (optional)
• 1 tsp sugar
• 1/2 tsp salt

Directions

1. Bring a small pot of salted water to a boil. Add the soaked split peas and simmer for 15 minutes until just tender but still firm. Drain and set aside. Par-cook the soaked rice in the same boiling water for 5 minutes, then drain; it should be only half-cooked.
2. Heat olive oil in a skillet over medium heat. Sauté the onion for 5-6 minutes until translucent, then add the garlic, turmeric, and cinnamon, stirring for 30 seconds until fragrant.
3. Add the ground meat to the skillet and cook for 8-10 minutes, breaking it up, until browned. Stir in 2 tablespoons of tomato paste and cook 2 minutes more. Remove from heat and let cool slightly.
4. In a large bowl, combine the par-cooked rice, split peas, browned meat mixture, chopped herbs, salt, and pepper. Mix gently until evenly incorporated.
5. Stuff each hollowed pepper with the filling, packing it in firmly but leaving about 1/2 inch of room at the top since the rice will expand as it cooks.
6. Whisk together the sauce ingredients: 2 cups water or broth, 3 tablespoons tomato paste, lemon juice, bloomed saffron, sugar, and salt. Pour into a heavy pot or Dutch oven.
7. Arrange the stuffed peppers upright in the pot, snugly side by side. The sauce should come about halfway up the sides of the peppers. Drizzle any remaining filling over the top.
8. Bring to a gentle boil, then reduce heat to low, cover tightly, and simmer for 50-60 minutes until the peppers are very tender and the rice inside is fully cooked. Baste the peppers with the sauce halfway through.
9. Carefully transfer the peppers to a serving plate, spoon the reduced sauce over the top, and serve hot with Persian flatbread, saffron rice, or a side of yogurt.

Cook’s Notes

• For a vegetarian version, replace the meat with 2 cups cooked brown lentils and add 1/2 cup chopped walnuts for richness.
• Choose peppers with flat bottoms so they stand upright without tipping during simmering.
• Traditionally the filling also includes 2 tablespoons of barberries (zereshk) or dried Persian limes (limoo amani) for a tangy depth.
• Browning the tomato paste with the meat caramelizes it and adds a deeper umami base to the filling.
• Avoid lifting the lid too often while simmering; the steam trapped inside is what cooks the rice through and keeps the peppers moist.

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