Stuffed Bell Peppers (Meat Dolma)
Submitted by burko
Traditional meat dolma: small green bell peppers stuffed with seasoned meat and rice, gently simmered over parsley stems until tender. Served hot with cool yogurt on the side.
YIELD
6 servingsPREP
20 minCOOK
40 minREADY
1 hrsDolma is one of those dishes that stretches across the entire Middle East, the Caucasus, and the Mediterranean, with every grandmother swearing hers is the definitive version. This one keeps things beautifully simple.
Small green bell peppers get hollowed out and packed with a seasoned meat and rice stuffing, topped with their own little lids (or quartered tomatoes for extra moisture), then nestled into a pot lined with parsley stems. A plate pressed on top holds everything in place while the peppers steam and braise on the lowest heat.
The result is meltingly tender peppers with a savory, fragrant filling. A generous spoonful of cool yogurt alongside is non-negotiable.
Chef Tips
- Choose small, evenly sized peppers so they cook at the same rate. They should fit snugly in the pot, standing upright.
- Lining the bottom of the pot with parsley stems prevents the peppers from scorching on the bottom and adds a subtle herbal note to the cooking liquid.
- The inverted plate trick is essential. It keeps the peppers from tipping over and falling apart during the slow simmer.
- Serve the cooking liquid spooned over the peppers. It concentrates into a light, flavorful broth you don’t want to waste.
Ingredients
Directions
Cut a thin slice from the stem end of the peppers, remove seeds and membranes, wash and save tops to act as lids.
Wash. Drain upside-down.
Fill peppers with meat and rice stuffing, replace lids and cover tops either with pepper stems or with quartered tomatoes, skinside up.
Line the bottom of a large saucepan with parsely stems. Add salt, pepper an water. Dot with butter.
Place a plate upside-down on peppers. Cover and cook on lowest possible heat until peppers are tender (about 40 minutes).
Transfer stuffed pepprs to a platter. Pour remaining liquid (about 8 tbsns) from the saucepan over the peppers.
Serve hot with yogurt and salad as a main course.
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