These Turkish Stuffed Peppers are filled with fluffy rice & juicy meaty herb stuffing, then baked in a tangy tomato sauce. Bursting with flavor and even better the next day!
My mum used to make stuffed peppers in the summer, when freshly ripe bell peppers were heavy on the bushes in their vegetable garden or plot. They were not very fleshy, more pale yellow and thin walls, slightly less roomy than the ones we find in supermarkets now.
Such a treat! Swimming in lots of tangy sauce, we, the kids were piling up sour cream and dunking fresh soft bread in. Absolutely delish!
What you’ll love about this recipe
There are so many variations of stuffed peppers all over the world, mine has a truly Balkan twist. Since the Balkans have been strongly influenced by Turkish cuisine, this recipe is no exception. Any “dolma” (filling) recipes encapsulate the essence of a delicious mix of either meat or meatless, veggies, herbs and spices. “Biber dolmasi” is exactly that: stuffed peppers, based on the same principle, a gorgeous filling cooked in a vegetable pressure cooker 😋😋!
- Flavorful: Juicy bell peppers stuffed with a savory rice and spiced meat mixture.
- Hearty: they are a complete meal with protein, veggies, and fluffy rice. Add a chunk of bread for mopping up that fabulous sauce.
- Easy to customise : Adjust the herbs and spices to your taste and can easily transform into a vegetarian or vegan dish if you want. Mum makes wonderfully spiced stuffed peppers just with rice or adding mushrooms too.
- Nutrition galore: I love to use a range of colorful peppers to enhance the goodness, they are great sources of antioxidants.
Watch how to make stuffed peppers
Ingredients you’ll need
- For the stuffed peppers:
- Bell peppers – the more colors the better, don’t forget to reserve the tops!
- Large onion (finely diced)
- Olive oil
- Short grain rice – swells and binds really nicely but it gives a fluffy texture
- Tomato paste
- Mince (lean beef and lamb)
- Egg – to keep everything together
- Dill and parsley (finely chopped)
- Salt and black pepper
- Optional spring onions
- For the sauce:
- Passata or canned chopped tomatoes (or fresh tomatoes, finely chopped or grated)
- Hot water – use a little to pour inside the peppers
- Thyme sprigs – don’t worry if you don’t have any, it will still taste amazing!
- Salt and black pepper
How to make turkish stuffed peppers (step-by-step)
Time needed: 1 hour and 30 minutes
These Turkish Stuffed Peppers are filled with fluffy rice & juicy meaty herb stuffing, then baked in tomato sauce. Even better the next day! 😋
- Sauté the Aromatics:
In a pan, cook diced onion in olive oil until golden. Add rice, coat well, (you may find that you need to add another splash of oil), then stir in tomato paste. Set aside to cool.
- Make the Filling:
In a large bowl add the mince, egg, herbs, salt and black pepper and the cooled sauteed onion and rice mix. Give it a good mix, I use my hands, but you can use a spoon.
- Prep the peppers
Wash and core the bell peppers by taking the tops off. I reserve the tops for lids, making sure I have removed all the seeds. Fill each pepper cavity with the meat and rice mixture, allowing a little space at the top.
- Bake the peppers
Use a casserole dish (preferably a cast iron, ceramic or enameled pot) to fit the peppers snugly. Pour a little hot water in each pepper. Add the tomato sauce (enough to come halfway up the peppers). Add thyme sprigs. Bake covered at 220°C for 45 minutes.
- Finish and Serve
Take the lid off, check the peppers with a fork or the tip of a knife, they should be tender and cooked. Bake for another 20-30 minutes with the lid off to get a little caramelisation on the peppers. The sauce will reduce slightly, you can top it up if needed, just make sure to allow it to simmer well. Serve in a bowl with ladles of sauce over it and sour cream if you want!
Pro Tips
- Don’t overstuff the peppers, leave a little space at the top and drizzle hot hotter, they will expand as they cook.
- Place the peppers upright in the baking dish, snuggle them together to stop them from sliding and for even cooking.
- Use a mix of colored bell peppers for a vibrant look.
- You can add slices of tomatoes as lids if you don’t have the height in your dish.
- These stuffed peppers are even better the next day, the savoriness is off the scale!!! Leftovers can be stored in the fridge for up to 3 days.
- If you have extra filling, pack it tightly in the freezer and store it for a few months. It comes very handy when you are in a pinch, defrost, stuff a few peppers, courgettes or large tomatoes with the filling, pour the sauce over and bake in a similar way, maybe in a smaller dish. I always have some extra filling to whip up a batch for when our grown up kids come home, they love the flavors of their childhood.
Preparation time
It takes around 10 minutes to prepare and saute the veggies.
I am being generous here, because I know myself (not always super organised 😉).
mixing time
Allow 10 minutes for chopping herbs, allow the saute mixture to cool down, and mixing all of the ingredients.
cooking time
It takes a little over an hour, I find it often depends on your dish. Should you use a cast iron dish with lid, it will take between 1-11/4 hrs to get soft, fluffy stuffed peppers.
Total time
This means that in 1.5 hrs, you get to eat a deliciously filling yet healthy dinner.
Nutritional benefits
Bell peppers are a great source of vitamins A and C, while the herbs add antioxidants and essential vitamins. The tomatoes in the sauce provide lycopene, an antioxidant linked to numerous health benefits. Feed those friendly gut bacteria happy!
Servings
This recipe yields 6 peppers, enough for a small family. They are even better reheated the next day!
What to serve with stuffed peppers
- Sour cream: Traditionally, mum adds tangy borscht to the tomato sauce, it cuts through any of the fatty meat, but it’s not easy to find freshly fermented borscht and unless you make it yourself, I would look for another way to balance the sweetness of peppers and the richness of the meat.
- Yogurt: A dollop of plain full fat yogurt adds a cooling and refreshing touch.
- Crusty or soft bread: I love my crusty sourdough bread, but my soft buttery sandwich bread will be wonderful, soaking up those savory herby sauces.
- Enjoy the leftovers for a quick and delicious lunch the next day (they are EVEN BETTER). Or make a big batch to feed a large crowd or store as meal prep (fridge or freezer).
variations and substitutions
- VEGETARIAN: If you want this recipe vegetarian, remove the meat and up the rice, maybe add mushrooms like my mum does! Oh, and I think draining, rinsing and adding a can of green lentils can work great, they have a meaty texture.
- VEGAN: For a vegan option, skip toppings like sour cream or yogurt of course. This recipe lends itself to some amazing vegan alternatives.
- Spice Level: Add a pinch of chili flakes for extra heat, the spicy option works so well with the vegetarian choices.
- Vegetables: Add chopped mushrooms, zucchini, or carrots to the filling.
- Rice: Use brown rice for a nuttier flavor and added fiber. I also used basmati rice when I was in a pinch and didn’t have the short grain.
These stuffed peppers may seem like an elaborated dish, but trust me, my lovelies! It is the work of minutes. Let the oven do the work for you, and reward your labor by making a large batch, so you can enjoy them again and again!🫶🫶🫶
- If you make my recipe, take a snapshot for your Instagram
- Post and tag me @candyflosie😉🤗!
- Don’t forget to rate my recipe! It will make my day!
recipe FAQ
Mint, oregano, or a combination of your favorites work well.
Yes, let them cool completely, then place them in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating. You can also freeze them raw and cook them later, or freeze the filling only to make another batch.
I have seen recipes calling for boiling them or roasting them, but you don’t need to with my recipe. The peppers boil/cook in the sauce and by baking them with the lid off, you get that lovely baked caramelization.
Absolutely, they become soft and sweet and the textures create a lovely eating experience.
Turkish stuffed peppers
Equipment
- 1 frying pan
- 1 cast iron ceramic or enameled deep large dish
Ingredients
For the stuffed peppers:
- 6 Bell peppers
- 1 Large onion finely diced
- 3 tbsp Olive oil
- 100 g Short grain rice
- 50 g Tomato paste or 2 heaped tbsp
- 500 g Mince preferably mix lean beef and lamb
- 1 Egg
- a few handfuls Dill and parsley finely chopped
- 2 spring onions Optional
- 2 tsp salt
- 1 tsp black pepper
For the sauce:
- 250 ml Passata or canned chopped tomatoes or fresh tomatoes, finely chopped or grated
- 400 ml Hot water
- 1 tbsp Olive oil
- Thyme sprigs
- Salt and black pepper
Instructions
Sauté the Aromatics:
- In a pan, cook diced onion in olive oil until golden. Add rice, coat well, then stir in tomato paste. Set aside to cool.
Prepare the Filling:
- Combine mince, egg, chopped herbs, spices, and cooled rice mixture in a large bowl. Mix well with your hands or use a spoon.
Prep the Peppers:
- Wash and core bell peppers, reserving tops as lids. Remove all seeds.
Stuff and Bake:
- Fill each pepper cavity with the meat and rice mixture,allowing a little space at the top. In a casserole dish, arrange peppers to fit snugly and add a splash of hot water to each. Add the reserved tops as lids.
Make the Sauce:
- Combine tomato passata, olive oil, hot water, salt, and pepper for the sauce. Pour over the peppers.
Oven Time:
- Bake covered at 220°C for 45 minutes. Remove the lid, check the peppers with a fork or the tip of a knife, they should be tender. Bake for an additional 20-30 minutes until peppers are a little wrinkly and caramelized.
Serve and enjoy!
- Serve in a bowl with ladles of sauce over it and sour cream if you want!
