Turkish Stuffed Cherry Peppers with Rice and Herbs

Ingredients

• 500 g small sweet cherry peppers
• 150 g short grain rice
• 6 tbsp olive oil
• 1 piece medium onion
• 3 tbsp pine nuts
• 3 tbsp fresh dill
• 3 tbsp fresh parsley
• 2 tbsp fresh mint
• 1/2 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1 tsp salt
• 1/4 tsp black pepper
• 2 tbsp lemon juice
• 300 ml hot water

Instructions

1. Prepare the peppers

   Carefully cut off the tops of the cherry peppers and remove the seeds and membranes using a small spoon. Rinse the peppers under cold water for 2-3 minutes until completely clean inside. Pat dry with paper towels. Do not tear the pepper walls as they need to hold the filling.

2. Make the filling base

   Finely dice the onion into 3mm pieces. Heat 4 tbsp olive oil in a large pan over medium heat for 2 minutes. Add the onion and cook for 5-7 minutes until soft and translucent. Add pine nuts and cook for 2 minutes until lightly golden. Do not let the onion brown or the nuts burn.

3. Add rice and spices

   Add the rice to the pan and stir for 2-3 minutes over medium heat until the grains are coated with oil and slightly translucent. Add cinnamon, allspice, salt, and pepper, stirring for 30 seconds until fragrant. Do not let the rice stick to the bottom of the pan.

4. Cook the rice filling

   Pour in 200ml hot water and bring to a boil over high heat for 2 minutes. Reduce heat to low, cover, and simmer for 12-15 minutes until the rice is tender and water is absorbed. Remove from heat and let cool for 5 minutes until warm to touch. Do not overcook as the rice will cook more when stuffing.

5. Finish the filling

   Stir the chopped dill, parsley, mint, and lemon juice into the cooled rice mixture for 1-2 minutes until evenly distributed. The filling should be moist but not wet, and fragrant with herbs. Do not add herbs while the rice is hot or they will wilt.

6. Stuff the peppers

   Using a small spoon, carefully fill each pepper with the rice mixture, leaving 1cm space at the top for expansion. Press gently to pack the filling without overstuffing. Arrange stuffed peppers upright in a heavy-bottomed pot. Do not pack too tightly as rice will expand during cooking.

7. Cook the dolma

   Drizzle remaining 2 tbsp olive oil over the peppers and add 100ml hot water to the pot. Bring to a boil over medium-high heat for 3-4 minutes, then reduce to low heat. Cover and simmer for 25-30 minutes until peppers are tender and rice is fully cooked. Do not lift the lid frequently or the peppers will lose moisture.

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