Recipe of Any-night-of-the-week Authentic Turkish Dolma (Rice-Stuffed Peppers)

Hello everybody, hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, Recipe of Ultimate Authentic Turkish Dolma (Rice-Stuffed Peppers). One of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Authentic Turkish Dolma (Rice-Stuffed Peppers), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Authentic Turkish Dolma (Rice-Stuffed Peppers) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Authentic Turkish Dolma (Rice-Stuffed Peppers) is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must first prepare a few ingredients. You can have Authentic Turkish Dolma (Rice-Stuffed Peppers) using 11 ingredients and 24 steps. Here is how you can achieve it.

My Turkish friend treated me this dish and I was amazed how delicious it was! They taught me the easy way to make it, so I gave it a try. The key to the recipe is the rich tomato paste and fresh parsley. The bell peppers become sweeter by slowly simmering them. For an even more authentic flavor, use "Langkorn Spitzenreis" rice. Recipe by Kuminchan

Ingredients and spices that need to be Make ready to make Authentic Turkish Dolma (Rice-Stuffed Peppers):

1. 2 Bell peppers
2. 50 grams "A" Minced meat
3. 50 grams "A" White rice
4. 50 grams "A" Onion
5. 10 grams "A" Italian parsley
6. 2 tsp "A" Tomato paste
7. 1/4 tsp "A" Salt
8. 1 dash "A" Pepper
9. 1 tsp "B" Vegetable bouillon
10. 2 tsp "B" Tomato paste
11. 1 "B" Your choice of vegetables, such as potatoes, onions, etc.

Instructions to make to make Authentic Turkish Dolma (Rice-Stuffed Peppers)

1. Cut off the stems of the bell peppers and remove the seeds.
2. To prepare the filling, finely chop the onion and parsley. Combine the meat, tomato paste, salt, and pepper in a bowl and thoroughly mix together.
3. Add the rice, onion, and parsley to the bowl and mix. Stuff into the bell peppers. (You can cover the tops with onion.)
4. Arrange the bell peppers in a pot that's just big enough for them to stand upright. (If the pot is big, add a potato or onion to fill the space)
5. Add the B seasonings, and fill the pot with water to half the height of the peppers. Turn on the heat, and once it comes to a boil, pour 1 tablespoon of the soup inside each pepper.
6. Cover with the lid and simmer over low heat. It's done after it simmers for about an hour.
7. Serve it hot or chilled as an appetizer.
8. I recommend serving it with a mint yogurt sauce.
9. I found miniature yellow bell peppers. Small peppers are cute!
10. I stuffed them with couscous. I used cooked couscous, so there was not need to worry about any grainy texture from not being cooked through. (The bell peppers were grilled.)
11. Langkorn Spitzenreis is a yellow, long-grain rice compared to Japanese rice. The texture is less chewy.
12. Enjoy the soup as well. Add the vegetables that you used to fill the space in Step 4 for a delicious touch.
13. Remove the inside of the zucchinis, stuff them with the filling, then simmer...
14. ....now you have zucchini dolma.
15. I made the filling with just minced meat.
16. Pour on the mint yogurt source
17. Here's the grilled version:
18. Cook the onion and ham with cooked Basmati rice. Season with tomato paste and vegetable bullion.
19. Stuff the tomato pilaf inside the deseeded bell peppers.
20. Drizzle a small amount of vegetable over the peppers, then grill in the oven.
21. Here they are stuffed with pilaf.
22. Cook the onion and mushrooms with the cooked Basmati rice and season with salt and pepper (and chili powder to taste).
23. Stuff the pilaf filling inside the bell peppers and simmer with bouillon. Add ketchup to the bouillon to make a sauce.
24. Serve the pilaf-stuffed peppers with tomato sauce.

While that is by no means the end all be all guide to cooking quick and easy lunches it's good food for thought. The hope is that this will get your creative juices flowing so you can prepare excellent lunches for the own family without needing to do too terribly much heavy cooking at the process.

So that is going to wrap it up with this special food Step-by-Step Guide to Make Ultimate Authentic Turkish Dolma (Rice-Stuffed Peppers). Thank you very much for reading. I'm confident that you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!