By eatmundo · July 5, 2026
🇹🇷AI-generated imageSame ingredients, elsewhere in the world
32 matchesDishes from other countries' kitchens, made from the same core ingredients as Biber Dolması (Stuffed Bell Peppers). The percentage is the share of ingredients the two recipes have in common.
Yemistes (Gemista): Traditional Greek Stuffed VegetablesIn Greece · same ingredients· Same technique72%
Escalivada (Grilled Vegetables)In Spain · same ingredients64%
RatatouilleIn France · same ingredients64%
Biber Dolması is a comforting and flavorful Turkish dish featuring bell peppers generously stuffed with a savory mixture of rice, ground meat, aromatic herbs, and spices. Gently simmered until tender, these delightful parcels offer a perfect balance of textures and tastes, often served with a cool dollop of yogurt.
According to eatmundo's ingredient comparison, the closest dish to Biber Dolması from another cuisine is Yemistes (Greece): the two share 72% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Begin by preparing your peppers. Wash 8 medium bell peppers thoroughly, then carefully slice off their tops and set aside. Using a small spoon, gently remove all seeds and white membranes from inside the peppers, ensuring they are clean and ready for stuffing.
- 2
For the filling, finely chop 1 medium onion and 2 cloves of garlic. Heat 4 tablespoons (60 ml) of olive oil in a large skillet over medium heat, then sauté the chopped onion for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to let it brown.
- 3
Add 250 g of ground meat (beef, lamb or a mix) to the skillet with the onions and garlic. Break up the meat with a spoon and cook until it's browned and no longer pink, about 8-10 minutes. Drain any excess fat if necessary.
- 4
Stir in 180 g of short-grain rice (rinsed), 2 medium ripe tomatoes (finely diced), 2 tablespoons of the tomato paste, 4 tablespoons of chopped fresh parsley, 2 tablespoons of chopped fresh mint and 2 tablespoons of chopped fresh dill. Season with 1 teaspoon of salt, ½ teaspoon of black pepper and ½ teaspoon of red pepper flakes. Mix everything well until combined.
- 5
Carefully stuff each bell pepper with the prepared filling, making sure not to overpack them. Leave about a 1 cm (half-inch) space at the top of each pepper, as the rice will expand during cooking. This prevents the filling from spilling out.
- 6
Arrange the stuffed peppers upright in a large, heavy-bottomed pot. In a small bowl, whisk together the remaining 1 tablespoon of tomato paste with 360 ml of hot water and a pinch of salt. Pour this liquid gently over and around the peppers in the pot.
- 7
Place the reserved pepper tops back onto the stuffed peppers, acting as lids. Bring the liquid to a boil over medium-high heat, then reduce the heat to low, cover the pot tightly, and simmer for 45-50 minutes, or until the rice is tender and the peppers are soft.
- 8
Once cooked, turn off the heat and let the dolmas rest in the pot for 10-15 minutes before serving. This allows the flavors to meld beautifully. Serve your Biber Dolması warm, typically with a dollop of creamy plain yogurt on the side.
Frequently Asked Questions
What is Biber Dolması?
Biber Dolması is a Turkish dish of bell peppers stuffed with a mixture of rice, ground meat, onion, tomatoes, fresh herbs and spices, then simmered in a light tomato broth. This meat version is served warm as a main course, often with plain yogurt on the side.
What type of bell peppers are best for Biber Dolması?
Green bell peppers are traditionally preferred for their slightly bitter flavor which complements the filling, but any medium-sized bell pepper works well for stuffing. Choose firm, blemish-free peppers that stand upright.
Which type of rice should I use for the filling, and does it need pre-cooking?
Short-grain or medium-grain rice, like Baldo or Arborio, is ideal as it absorbs moisture well and becomes tender. Do not pre-cook; simply rinse it thoroughly before mixing with the other stuffing ingredients.
What kind of ground meat is typically used, and can I make a vegetarian version?
A mixture of ground beef and lamb, or just ground beef, with about 15-20% fat content is common for juiciness. For a vegetarian version, omit the meat and increase the amount of rice, herbs, and perhaps add finely diced potatoes or chickpeas.
How do I know when Biber Dolması is fully cooked, and what cooking temperature should I use?
The dolmas are cooked when the peppers are tender enough to be pierced easily with a fork but still hold their shape, and the rice in the filling is soft. Cook them on the stovetop: bring the liquid to a boil, then simmer covered over low heat for 45-50 minutes.
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