Have you ever tried to make stuffed peppers, only to have them collapse in the pan or end up with a bland, mushy filling? Or perhaps you’re intrigued by Turkish cuisine but intimidated by the thought of attempting an authentic recipe? Fear not! This foolproof recipe for Turkish Stuffed Peppers (Biber Dolması) is about to become your new favorite.
— Ingredients —
* 6-8 medium-sized bell peppers (choose a variety that’s easy to stuff)
* 1 small bowl of cottage cheese or labneh (approx. 1 cup)
* 1 teaspoon salt
* 1 teaspoon red pepper flakes
* 2-3 mint leaves, finely chopped
* A handful of parsley, finely chopped
* 1 egg white
* 1 small teacup of cooking oil (approx. ¼ cup)
* 2-3 tomatoes, peeled and finely chopped
— Instructions —
1. Prepare the Peppers: Carefully cut around the stem of each pepper and remove the seeds. Alternatively, you can cut off the top and remove the seeds through the opening.
2. Make the Filling: In a large bowl, combine the cottage cheese/labneh, salt, red pepper flakes, mint, parsley, and egg white. Mix thoroughly.
3. Stuff the Peppers: Gently fill each pepper with the cheese mixture, using a spoon or your hands.
4. Fry the Peppers: Heat the cooking oil in a pan over medium heat. Carefully place the stuffed peppers in the pan and cover with a lid to prevent splattering. Fry until lightly browned on all sides.
5. Sauté the Tomatoes: Remove the peppers from the pan and set aside. Add the chopped tomatoes to the same pan and sauté for 1-2 minutes.
6. Serve: Place the stuffed peppers on a serving plate and top with the sautéed tomatoes.
This recipe delivers perfectly cooked peppers with a flavorful and creamy filling that holds its shape beautifully. You’ll be amazed by how easy it is to achieve authentic Turkish flavor right in your own kitchen. Become the master of Biber Dolması and share this delicious secret with everyone you know!
Hello everyone and welcome to my channel and my kitchen. Today, whether you make it for breakfast or any other meal, I’ve found a wonderful recipe for you. I’ve washed and prepped my peppers. Look a little bit like this. And I chose peppers that will be easy to stuff. You can also use Charleston peppers. But if you choose peppers like this, they’ll turn out even better. You can cut off the cap part to open them. Or you can hold the stem like this and push it back to open. I’ll prepare my peppers like this. Let me show you like this too. It will be easier and easier to stuff. I’m cutting and removing the seeds from the inside. See, let’s prepare our peppers this way. Now we’re preparing the filling. Into a large bowl, about a small bowl full, I’m adding the cottage cheese or lebnne. On top, one teaspoon of salt and one teaspoon of red pepper flakes. I have about two three mint leaves here. I’m finally chopping them. If you like mint, feel free to use a little more. And here’s a bit of parsley. I’m finally chopping that, too. I have one egg white. I’m adding that as well. And I’m blending it all together nicely, mixing it. The egg white will help hold our cheese and prevent it from spilling out of the peppers. Give it a good mix. Now we’re ready to start stuffing. I’m taking one of the peppers and our filling like this. I’m stuffing it inside. If it’s easier with your hands, you can stuff it that way, too. I’m using a teaspoon here. Yes. See, like this. It’s also easy. I’ll set this one aside and take another. Let’s fill our peppers like this. I finished stuffing the peppers. Let’s place our pan on the stove. About a small teacup of cooking oil. I’m adding I’ve added it all and I’m heating up my oil. The oil is hot. I’m placing my peppers into the oil one by one. Let’s cover them with a lid so they don’t splatter. Before we lift the lid of our pan, let’s give it a little shake. And I’ll explain the splattering part, too. I’ll explain it. I’m not searing my peppers yet. They’re frying. I’m frying the other sides, too. The other sides are also nicely fried.
Dining and Cooking