Turkish Stuffed Bell Peppers with Turkey and Rice

Be the first to rate

(No Ratings Yet)

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.

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

You might also like

European

Turkish Black Sea Anchovy Rice Pilaf

European

Turkish Grilled Bream with Sumac and Urfa Biber

European

Imam Bayildi Stuffed Eggplant Classic

European

Turkish Mixed Vegetable Stew