This stuffed dolma recipe is the ultimate shortcut to bold, Mediterranean comfort food 🫑🫒
We used our ready-to-eat Divina Dolmas to make dolma stuffed peppers, just tuck them into bell peppers, simmer with tomato sauce and broth, and you’ve got a cozy, flavor-packed dolma recipe with half the effort.
Simple, satisfying, and full of herby, citrusy goodness!
Dolma Stuffed Peppers Ingredients:
6 large red bell peppers
1 container Divina Dolmas
1 cup tomato sauce
2 cups broth of choice
Optional:
Greek yogurt + chopped parsley for garnish
Salt & pepper to taste
Instructions:
Wash and prep bell peppers by slicing off the tops and removing seeds.
Gently stuff each pepper with 2–3 Divina Dolmas.
Place peppers upright in a Dutch oven or deep pan. Pour tomato sauce and broth over the top.
Bring to a boil, then reduce to low. Cover (you can use a plate or lid) and simmer for 45–60 minutes until the peppers are tender.
Top with a spoonful of sauce, a dollop of Greek yogurt, and fresh parsley. Serve warm.
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