Turkish Stuffed Peppers (Etli Biber Dolması): The Ultimate 2026 Recipe

There are dishes that taste good, and then there are dishes that taste like home. Etli Biber Dolması (Peppers Stuffed with Ground Meat) belongs firmly in the second category. When the scent of braised peppers, dried mint, and tomato sauce drifts through a Turkish household, everyone knows: a feast is imminent.

You might know the cold version from your summer holidays, the so-called Zeytinyağlı Dolma (cooked with olive oil, usually vegan and served cold). But today, we are stripping away the tourist facade to focus on the heavyweight champion of Turkish comfort food: the hot, savory, meat filled version. It is simple to prepare, yet complex in flavorthe ultimate culinary hug.

What Actually is Dolma?

The name Dolma comes from the Turkish verb dolmak, which simply means “to be filled.” It represents one of the foundational pillars of Ottoman cuisine. The technique involves hollowing out vegetablestypically peppers, zucchini, eggplants, or tomatoesand stuffing them with a spiced mixture.

While there are often heated debates about whether Dolma is Greek, Arabic, or Turkish, historically, the term is of Turkish origin. The dish was a staple in the Ottoman palace kitchens, from where it spread across the Balkans and the Middle East, evolving into the local variations we see today.

The Devil is in the Details: Ingredients & Pro Tips

Before you start chopping, let’s cover the Püf Noktaları (the “tricks of the trade”). These are the secrets that separate a mushy mess from a masterpiece.

• The Rice Matters: Ideally, use Turkish round grain rice (like Baldo or Osmancık). It absorbs liquids beautifully and creates a creamy texture. Long grain rice works in a pinch, but the result will be drier and less cohesive.
• The Expansion Factor: Rice expands significantly. Never fill your peppers to the brim. Leave about a finger’s width of space at the top, or your peppers will either explode or the rice will remain undercooked.
• The Pot: Use a wide, shallow pot where all peppers can stand shoulder to-shoulder without falling over. If you are serious about your kitchen setup, investing in high-quality cast iron can make a difference in heat distribution. Check out our guide to Turkey’s top iron casting manufacturers for sourcing the best cookware.

The Recipe: Etli Biber Dolması

The Ingredients

The Foundation:

• 10-12 medium sized green peppers. Note: Try to find thin walled Turkish “Dolma” peppers. Standard thick skinned bell peppers take longer to cook and don’t yield the same delicate texture.
• 1 firm tomato (used to create lids for the peppers)

The Filling (İç Harcı):

• 200-250 g ground beef (medium fat content works best for flavor)
• 1 medium onion (finely chopped)
• 1/2 cup rice (thoroughly washed and drained)
• 1 tbsp tomato paste (Salça)
• 1/2 bunch fresh parsley (finely chopped)
• 1 tsp dried mint (Nane) Do not skip this; it is the signature flavor of the dish.
• Spices: Salt, black pepper, and a pinch of cumin (Kimyon)
• 2-3 tbsp olive oil

The Sauce:

• 1 tbsp tomato paste or pepper paste
• 1.5-2 cups hot water
• 2 tbsp olive oil
• A pinch of salt

Step-by-Step Instructions

1. Prep the Peppers: Wash the peppers. Gently press the stem inwards with your thumb until it snaps, then pull it out. Remove the seeds from the inside without tearing the outer wall. Rinse the interior quickly.
2. The Mix: In a bowl, combine the ground beef, washed rice, chopped onion, tomato paste, parsley, spices, and olive oil. Knead thoroughly with your hands. Practitioner Tip: Add a splash of water (about 2 tbsp) directly into the meat mixture. This ensures the filling stays fluffy and doesn’t turn into a hard meatball inside the pepper.
3. Stuffing: Fill the peppers loosely. Do not pack the rice down; it needs room to breathe and expand. Leave about 1 cm of empty space at the top.
4. The Lid: Cut the fresh tomato into small pieces or “caps” and place one over the opening of each pepper. This isn’t just for aesthetics; it acts as a steamer lid, keeping the moisture in and preventing the rice from spilling out.
5. Stacking: Arrange the peppers upright in your pot. They should support each other. If you have extra space, you can wedge a potato in the gap to keep them upright.
6. The Sauce: Mix the tomato paste with hot water, salt, and olive oil. Pour this mixture gently into the pot, aiming for the sides rather than directly into the peppers. The liquid should come about halfway up the peppers.
7. The Cook: Bring to a boil. Once bubbling, drop the heat to the absolute lowest setting. Cover and simmer gently for 30-40 minutes until the rice is cooked and the peppers are tender.
8. The Rest (Crucial): Remove the pot from the heat and let it rest with the lid on for at least 15-20 minutes. This “brewing” time allows the flavors to settle and the rice to achieve the perfect consistency.

How to Serve

Etli Dolma is traditionally served hot. The non negotiable partner is a dollop of creamy yogurt (preferably Turkish Süzme yogurt) and fresh bread to mop up the juices. If you are exploring the vast world of Turkish dairy, don’t miss our comprehensive Turkish Cheese Guide to find the perfect pairing.

For a complete meal, serve alongside a crisp Shepherd’s Salad (Çoban Salatası). If you are looking to source authentic ingredients or specialized peppers, our guide to shopping in Edirne offers a glimpse into the vibrant border markets where these staples are sold in abundance.

Calories & Nutrition

Dolma is a surprisingly balanced meal, combining proteins, carbs, and vegetables in one package. A standard serving (approx. 100g) contains roughly 140 to 150 calories, though this varies based on the fat content of your ground beef and the generosity of your olive oil pour.

Dolma Recipe

Stuffed is actually the name of a cooking technique. It is based on carving vegetables, filling the inside with prepared mortar and cooking. But in Turkey, the most common varieties are stuffed with pepper, zucchini, eggplant and tomato. We will also tell today the recipe of stuffed pepper, which is the most common variety among these varieties.

Type: Meal

Cuisine: Turkish

Keywords: wegmans dolmas,dolma mediterranean,sprouts dolmas,emirelli dolmas,dolmas canned,buy dolma

Recipe Yield: 5 servings

Calories: 176 kcal for each 100g

Preparation Time: PT15M

Cooking Time: PT30M

Total Time: PT45M

Recipe Ingredients:

• 10 medium-sized bell peppers
• 1 piece of tomatoes
• 200 g minced meat
• 1 small onion (grated)
• 1 clove of garlic (pureed)
• 1/2 cup rice (washed)
• 1 tablespoon tomato paste
• 2 pinch parsley (finely chopped)
• 1/2 cup olive oil
• Salt
• Dry mint
• Cumin
• Black pepper
• 1 teaspoon pepper paste or tomato paste
• 1.5 cups water

Recipe Instructions: For the construction of bell pepper dolma; first wash 10 pieces of medium-sized bell peppers. Remove the stems and clean the kernels with the help of a knife, without ruining the peppers.For stuffed mortar; put 200 g of minced meat in a medium-sized container. On it, wash half a glass of water and add the juice filtered rice. Then coarse 1 small finely chopped onion, 1 clove finely chopped garlic, 1 tablespoon tomato paste, 2 pinch finely chopped parsley, cumin, black pepper to taste, Put dry mint and salt. Finally put most of half a cup of olive oil into the container. Separate a little to use in the sauce. Thoroughly mix the dolma inner mortar you have prepared with your hands.Then fill the interior of the bell peppers with minced mortar so that there is a little space on it, and index it perpendicularly into the saucepan. Then cut 1 tomato small small and cover on top of the bell pepper dolma.Finally put 1 teaspoon of pepper paste in a small saucepan. Add the remaining olive oil to it. Roasted until the smell of tomato paste comes out. On the roasted tomato paste pour a little more water than 1 and a half cup, stir. Then take it from the stove. Sprinkle a little salt on top of the bell pepper dolma. Pour the sauce with tomato paste, also wandering over the dolma.Take the prepared bell pepper dolma on the stove and leave to a boil. After boiling, cut the bottom of the stove. On low fire, cook for 30 minutes until the rice swells.Bell pepper dolma after cooking, take it from the stove and leave to rest for 15 minutes. Then you can serve hot or warm.

Editor's Rating:
5