Name: Turkish Cheese Stuffed Peppers
Prep time: 25 min
Cook time: 65 min
Total time: 90 min
Yield: 6 servings
Cuisine: Turkish
Ingredients: 6 piece large red bell peppers; 300 g Turkish white cheese; 150 g short grain rice; 1 piece medium onion; 1 bunch fresh dill; 1 bunch fresh parsley; 4 tbsp olive oil; 2 tbsp tomato paste; 500 ml hot water; 1 tsp salt; 1/2 tsp black pepper

Peynirli Biber Dolması represents the beloved Turkish tradition of stuffed vegetables, where seasonal produce becomes a canvas for flavorful fillings. This cheese-focused variation transforms simple bell peppers into a satisfying meal that showcases the creamy richness of Turkish white cheese balanced with aromatic herbs and tender rice. The dish offers a delightful contrast of textures - the soft, yielding pepper walls give way to a creamy, herb-flecked filling that's both comforting and sophisticated. When you cut into these golden peppers, the melted cheese creates silky strands while the rice provides substance and the fresh herbs add brightness. The natural sweetness of the roasted peppers complements the tangy cheese beautifully, creating a harmonious flavor profile that's distinctly Turkish yet universally appealing. Perfect for family dinners or special occasions, these stuffed peppers can be served hot as a main course with crusty bread, or at room temperature as part of a mezze spread. The aroma of roasted peppers and melted cheese filling your kitchen will have everyone gathering around the table in anticipation.

Ingredients

Instructions

Prepare the peppers

Cut the tops off the bell peppers and carefully remove all seeds and white membranes. Rinse the pepper cavities under cold water for 2-3 minutes until completely clean. Pat dry with paper towels and set aside. The peppers should be hollow and ready for stuffing. Do not make any holes in the pepper walls as the filling will leak out during cooking.
Cook the rice base

Finely dice the onion into 3mm pieces. Heat 2 tbsp olive oil in a large pan over medium heat for 1 minute. Add the diced onion and cook for 5-6 minutes until soft and translucent. Add the rice and stir constantly for 3-4 minutes until the grains are lightly toasted and fragrant. Do not let the onion brown or the rice burn.
Add tomato and liquid

Stir in the tomato paste and cook over medium heat for 1-2 minutes until darkened and aromatic. Add 250ml hot water, salt, and black pepper. Bring to a boil over high heat, then reduce to low heat and simmer covered for 12-15 minutes until rice is tender and liquid is absorbed. Do not lift the lid during cooking or the rice will become sticky.
Prepare cheese mixture

While rice cools, finely chop the dill and parsley, removing thick stems. Crumble the Turkish white cheese into small 5mm pieces. Let the rice cool for 10 minutes, then mix in the crumbled cheese and chopped herbs until well combined. The mixture should hold together when pressed. Do not add the cheese while rice is hot or it will melt completely.
Stuff the peppers

Divide the cheese and rice mixture evenly among the 6 peppers, filling each about 3/4 full. Pack the filling gently with a spoon, leaving 1cm space at the top for expansion. Arrange the stuffed peppers upright in a deep baking dish. Do not overfill the peppers as the rice will expand during baking.
Bake until tender

Preheat oven to 180°C. Drizzle remaining 2 tbsp olive oil over the peppers and add 250ml hot water to the bottom of the dish. Cover tightly with foil and bake for 45-50 minutes until peppers are tender when pierced with a knife. The peppers should be soft but still holding their shape. Do not overbake or the peppers will collapse and become mushy.

Tips

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Cooking Tips

Choose peppers that can stand upright on their own - if a pepper tips over, slice a small piece off the bottom to create a flat base, being careful not to create holes for the filling to leak through.

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Alternatives

If Turkish white cheese isn't available, substitute with crumbled feta cheese mixed with ricotta in equal parts, which will provide similar tanginess and creaminess to the filling.

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Serving & Storage

Serve hot as a main course with crusty bread and a side of yogurt, or at room temperature as part of a mezze spread. Store covered in the refrigerator for up to 3 days and reheat gently in the oven.