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A dish of golden-brown Turkish stuffed peppers served with a side of sauce.

Authentic Oven-Baked Turkish Stuffed Peppers (Biber Dolması)

A foolproof Turkish classic. Bell peppers stuffed with a savory mix of ground meat, rice, and herbs, then slow-baked in a rich tomato-pepper sauce.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 5 people
Course: Main Course
Cuisine: Turkish
Calories: 402
Ingredients Equipment Method Video Notes

Ingredients
  

For the Peppers & Filling
  • 1.1 lb Small bell peppers
  • ¼ lb Ground beef or lamb
  • 1.5 cups White rice (rinsed & drained)
  • 1 large Onion, finely chopped
  • 3-4 cloves Garlic, minced
  • 1 tbsp Tomato paste
  • 1 tbsp Pepper paste
  • 2 medium Tomatoes, finely diced
  • 1 small bunch Fresh parsley, finely chopped
  • ½ cup Olive oil
  • 1 tsp Paprika
  • 1 tsp Dried mint
  • 1 tsp Red chili flakes
  • 1 tsp Salt
  • ½ cup Water (for the filling)
For the Cooking Sauce
  • 2 tbsp Pepper paste
  • 2 cups Warm water
  • 2 tbsp Vegetable oil
  • 1 tsp Salt

Equipment

  • Deep Baking Dish or Dutch Oven: To hold the peppers upright while they roast.
  • Small Paring Knife: For removing the stems and seeds of the peppers carefully.
  • Large Mixing Bowl: To combine your rice, meat, and herb filling.
  • Small Whisk: To emulsify the tomato paste and olive oil for the cooking sauce.

Method
 

  1. Carefully cut the tops of the peppers to create "lids." Remove the seeds and white ribs from the inside. Save the lids for later.
    Cutting the tops off green bell peppers to create lids and removing the seeds for stuffing.
  2. In a large mixing bowl, combine the rinsed rice, ground meat, onions, garlic, tomato and pepper pastes, diced tomatoes, parsley, olive oil, and all the spices.
    Chopping fresh parsley, onions, and garlic on a wooden cutting board for the dolma filling.
  3. Stir the mixture well. Add 1/2 cup of water to the filling and mix again—this ensures the rice has enough moisture to expand while baking.
    Combining rinsed rice, ground meat, tomato paste, and red pepper paste in a large mixing bowl.
  4. Fill each pepper with the mixture. Do not pack it too tightly; leave a little space at the top as the rice will expand. Place the pepper lids back on.
    Adding dried mint, paprika, and a little water to the raw rice and meat filling mixture.
  5. Place the stuffed peppers upright in a baking dish or a deep "borcam."
    Filling the green bell peppers with the prepared raw rice and ground meat mixture using a spoon.
  6. In a small saucepan, sauté the pepper paste with a little oil until fragrant. Add 2 cups of water and salt. Bring to a boil, then turn off the heat.
  7. Pour the hot sauce into the baking dish until it reaches about halfway up the peppers.
    Sautéing red pepper paste with vegetable oil in a small pan to prepare the cooking sauce.
  8. Crumple a piece of parchment paper, soak it under the tap, squeeze out the excess water, and lay it over the dish. This creates a seal that traps steam.
    Mixing water with sautéed pepper paste and bringing the sauce to a boil in a small pot.
  9. Place in a preheated oven at 200°C (390°F). Bake covered for 50 minutes.
    Pouring sauce over the peppers and covering the dish with a piece of wet, crumpled parchment paper.
  10. Remove the parchment paper and bake for another 10-15 minutes until the tops of the peppers are lightly charred and golden. Serve warm with a side of thick Turkish yogurt.
    The final result of golden-brown oven-baked Turkish stuffed peppers (Biber Dolması) in a dish.

Video

Notes

Do not overfill the peppers — leave about ½ inch space at the top since the rice will expand while baking. This prevents splitting and ensures perfectly tender stuffed peppers.