Ingredients

• 8 piece bell peppers
• 200 g medium grain rice
• 120 ml olive oil
• 2 piece onions
• 50 g pine nuts
• 50 g currants
• 1 bunch fresh dill
• 15 g fresh mint
• 2 tbsp tomato paste
• 2 tsp sugar
• 2 tsp salt
• 1 tsp black pepper
• 400 ml water

Instructions

1. Prepare the peppers

   Cut the tops off the bell peppers and carefully remove seeds and white membranes with a small knife. Rinse the peppers inside and out, then pat completely dry with paper towels. Set aside the pepper tops to use as lids. Do not pierce the pepper walls or they will leak during cooking.

2. Make the filling base

   Finely dice the onions into 3mm pieces. Heat 60ml olive oil in a large pan over medium heat for 1-2 minutes. Add the onions and cook for 8-10 minutes, stirring frequently, until soft and translucent. Do not let them brown or the filling will taste bitter.

3. Add rice and aromatics

   Add the rice to the pan and stir for 2-3 minutes over medium heat until the grains are lightly toasted and coated with oil. Add tomato paste, pine nuts, and currants, stirring for 1 minute until fragrant. Do not let the rice burn or stick to the bottom.

4. Season the filling

   Add chopped dill, mint, salt, pepper, and sugar to the rice mixture. Pour in 200ml hot water and stir gently. Cook over low heat for 8-10 minutes until water is mostly absorbed but rice is still slightly firm. Do not overcook as the rice will finish cooking inside the peppers.

5. Stuff the peppers

   Let the filling cool for 5 minutes, then carefully spoon it into each pepper, filling them about 3/4 full to allow for rice expansion. Place the pepper tops back on as lids and arrange snugly in a heavy-bottomed pot. Do not overfill or the rice will burst out during cooking.

6. Cook the dolma

   Drizzle remaining 60ml olive oil over the peppers and add 200ml hot water to the pot bottom. Cover tightly and cook over low heat for 45-50 minutes until peppers are fork-tender and rice is fully cooked. Do not lift the lid frequently or steam will escape.

7. Cool and serve

   Turn off heat and let the peppers rest covered for 15 minutes. Carefully transfer to a serving platter using a slotted spoon, ensuring they maintain their shape. Serve at room temperature, drizzled with any remaining cooking liquid. Do not serve hot or the flavors will not be properly developed.

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