Bosnian-Style Stuffed Bell Peppers

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Bosnian dolma features tender bell peppers stuffed with a fragrant mixture of ground meat, rice, and warming spices, then simmered slowly in a savory tomato broth. The peppers absorb the rich flavors of the cooking liquid while keeping their sweet vegetal character. Served with crusty bread and a dollop of sour cream, this is comfort food at its most soulful.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 48 gCarbs
• 6 gFiber
• 11 gSugar
• 32 gProtein
• 820 mgSodium
• 920 mgPotassium
• 90 mgCalcium
• 5.5 mgIron
• 145 mgVitamin C
• 110 mcgVitamin A

Ingredients

For the Meat and Rice Filling

• 1 lb (450 g) ground beef, or half beef and half ground lamb
• 3/4 cup short-grain white rice, rinsed and drained
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 1/4 cup fresh flat-leaf parsley, chopped
• 2 tbsp tomato paste
• 1 tsp sweet Hungarian paprika
• 1/2 tsp smoked paprika

For the Peppers and Cooking Liquid

• 8 medium bell peppers (mixed red, yellow, and green), about 2 1/2 lb total
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2 tbsp sunflower oil
• 2 cups beef stock or water
• 1 cup tomato passata or crushed tomatoes
• 2 garlic cloves, smashed
• 1 bay leaf

Directions

1. Slice the tops off each pepper about 1/2 inch below the stem. Carefully remove the seeds and white inner membranes, leaving the pepper shells intact. Reserve the tops for another use if desired.
2. Heat the sunflower oil in a large skillet over medium heat. Add the onion and cook until softened and translucent, about 5 minutes. Stir in the 4 minced garlic cloves and cook for 30 seconds until fragrant.
3. Add the ground meat to the skillet and break it up with a spoon, browning for 6 to 8 minutes. Stir in the rice, tomato paste, both paprikas, salt, and pepper, cooking for another 2 minutes to coat the grains evenly. Remove from heat and fold in the parsley.
4. Stuff each pepper with the filling, packing it in gently but leaving roughly 1/4 inch of room at the top so the rice has space to expand as it cooks.
5. Arrange the stuffed peppers upright in a heavy Dutch oven or wide pot, nestling them close together so they support one another. Pour the beef stock and tomato passata over them, then add the smashed garlic and bay leaf; the liquid should reach about halfway up the peppers.
6. Bring the pot to a gentle boil, then reduce the heat to low, cover, and simmer for 45 to 55 minutes, until the peppers are fork-tender and the rice filling is fully cooked through.
7. Carefully transfer the stuffed peppers to a serving platter and spoon a little of the rich reduced cooking liquid over each. Garnish with extra chopped parsley.
8. Serve hot with a generous spoonful of sour cream or kajmak-style cheese spread, alongside crusty bread for sopping up the broth.

Cook’s Notes

• Choose peppers with flat, sturdy bottoms so they stand upright during the long simmer without tipping over.
• Substituting half the beef with ground lamb gives an authentic Balkan flavor and a slightly gamier finish.
• For deeper color and flavor, briefly sear the stuffed peppers seam-side down in a little oil before adding the cooking liquid.
• Leftovers keep well refrigerated for up to 3 days and taste even better the next day once the flavors fully meld.
• Traditionally, thickly sliced potatoes are arranged around the peppers in the pot to soak up the savory broth and are served as a side.

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