How to Make Stuffed Peppers (Dolmeh)

👩‍🍳 Method

1. 1

   Prepare the rice and split peas

   Rinse the rice and parboil it for about 10 minutes. Cook the split peas separately until soft, then drain.

2. 2

   The filling

   Finely chop the onion and sauté it in a little oil. Add the turmeric and minced meat and fry until the meat changes colour. Then add 1 tbsp of tomato paste, salt and pepper.

   Add the parboiled rice, split peas and herbs to the meat and mix over low heat for 3–4 minutes. The filling should not become completely dry.

3. 3

   The peppers

   Cut off the tops of the peppers as lids and remove the seeds. Stuff the peppers with the filling, but leave about 1–2 cm empty, because the rice expands while cooking.

4. 4

   The sauce

   Fry 2 tbsp of tomato paste in a little oil until its colour deepens. Add the water, a little salt and the lemon juice.

   Stand the stuffed peppers upright in the pot and pour the sauce into the bottom; it should come about a third to half of the way up the peppers.

   Cover the pot and let the dolmeh cook for about 45 to 60 minutes over low heat until the peppers are soft and the filling is fully cooked.