🇹🇷 Turkey · Food
Biber Dolması (Stuffed Bell Peppers)
By eatmundo · July 5, 2026
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.
Ingredients
check them off as you prepareHow 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 large onion and 2 cloves of garlic. Heat 3 tablespoons 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 300g of ground beef (or lamb) 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 1 cup of short-grain rice (rinsed), 1 finely diced ripe tomato, 2 tablespoons of tomato paste, and a generous handful each of fresh chopped mint, parsley, and 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 1 tablespoon of tomato paste with 2 cups 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 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 bell peppers are tender enough to be easily pierced with a fork but still hold their shape, and the rice in the filling is soft. Typically, they bake covered at around 180°C (350°F) for 45-60 minutes, then uncovered for a short period if you want a slightly caramelized top.
Mundo Match
Dishes across the world that share Biber Dolması (Stuffed Bell Peppers)'s core ingredients.
