Stuffed Bell Peppers, known as Dolma in Turkish cuisine, represent a cherished traditional recipe, and this version is a classic from my mother’s kitchen. She always prepares this dish during the summer when the best bell peppers are available. If you follow a vegan or vegetarian lifestyle, this recipe is an excellent choice for a delightful dinner, especially during the warm summer days. Unlike its meat-filled Greek counterpart known as “Dolmades,” this version is a cold vegan twist that pairs wonderfully with a fresh green salad.
What is the difference between dolmas and dolmades?
While both terms refer to stuffed delights, “Dolma” is the Turkish name, and “Dolmades” is its Greek counterpart. In Greek cuisine, Dolmades typically involve stuffed grape leaves, while Turkish Dolma features green bell peppers filled with either meat or rice. The term “Dolma” translates to “filling” in Turkish, reflecting the use of bell peppers in this particular recipe.
Can you make dolmas with different vegetables?
Yes, you can make with different vegetables. Feel free to get creative with your Dolma by using various vegetables. Eggplants, zucchinis, or potatoes are excellent alternatives. Simply cut the eggplant or zucchini into two pieces, then carve out a hole in the vegetable to fill with rice.
What is stuffed bell peppers made of?
This vegan stuffed bell peppers recipe is crafted using fresh green bell peppers and rice seasoned with aromatic spices. The rice mixture serves as a flavorful and satisfying filling for the bell peppers, creating a harmonious blend of textures and tastes.
Whether you choose to stick with the classic green bell peppers or explore different vegetables, this vegan stuffed bell peppers offers a versatile and delectable option for your dining pleasure. Serve it alongside a crisp green salad to enhance the overall dining experience.
Stuffed Bell Peppers, known as Dolma in Turkish cuisine, represent a cherished traditional recipe, and this version is a classic from my mother's kitchen.
Ingredients
750gr (26oz) small green bell pepper
3/4c. Rice (baldo, ribe or arborio)
1/2c. Warm water
4 medium onion, chopped
1/2c. Olive oil
1T. Pine nuts
1T. Black current
3t. Granulated sugar
1c. Fresh parsley, chopped
1t. Dry mint
1/2t. Cinnamon
1/2t. Allspice
1/2t. Ground pepper
2-3c. Warm water to cook
1 tomato for top
Directions
1)
Cut the tops off the peppers. Remove and discard the stems, set aside.
2)
Take a large pan, add olive oil and pine nuts, cook with stir 2 minutes.
3)
Add onions cook 3-4 minutes until translucent and pine nuts become golden. Be careful, to not burn the pine nuts, stir while cooking.
4)
While cooking onions wash the rice until you see no white water. And strain.
5)
Add the rice to the pan, sauté 3 minutes with stir. The rice will shine.
6)
Add salt, sugar, ground pepper, black currant, cinnamon, mint and allspice. Combine.
7)
Add 1/2 cup warm water. Cover the pan and cook until it drains. Almost 5 minutes. He rice will be al dente.
8)
Turn of the heat, add parsley, combine well.
9)
Take a bell pepper, put 3-4 tablespoon rice (if the bell pepper is so big, that you use, you can add more rice). Don’t fill all the bell pepper, leave 1cm(0.5inch) hole top to the bell pepper. The rice will raise, need space.
10)
Repeat for the other bell peppers.
11)
Take a medium size deep pot (like 24cm-9inch), add the stuffed bell peppers, cut small pieces from a tomato and cover every bell pepper’s top.
12)
Add 1 tablespoon olive oil on the dolmas. Add 2-3 cups warm water, stop adding water when the water came middle of the dolmas. (It can be change depend on your pot add water slowly)
13)
Cook the dolmas 20 minutes until softened, check after 20 minutes with a fork, if the bell peppers soft, dolmas are cooked. If not cook 5 more minutes.
14)
Turn off the heat, leave to cool. You can eat little warm but he best version is cool completely, serve with lemon. Enjoy!
