Binnur's Turkish Cookbook

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Friday, March 15, 2013

Stuffed Peppers with Ground Beef

(Etli Biber Dolmasi - Ottoman Kitchen)

Stuffed Peppers with Ground Beef
4 Bell peppers (red, yellow or orange)
3 tbsp extra virgin olive oil
1 tbsp butter
1/4 cup canned crushed tomatoes
~3/4 cup water

Stuffing Ingredients:
250 g medium ground beef
1 medium tomato, peeled, diced
1/4 cup rice, rinsed
1/4 cup Turkish bulgur, small grain, rinsed
4 fresh onions, chopped
1/4 cup parsley, chopped
1 tbsp dill, chopped
2-3 tbsp extra virgin olive oil
2-3 tbsp water
1/2 tsp paprika
Salt
Pepper

Garlic Yogurt Sauce:
1/2 cup plain yogurt
1 garlic clove, mashed with salt

Cut off the tops of the peppers using a small knife, but don't throw them away as you will put them back on after you put in the filling (see picture). Clean out the seeds inside the peppers.

Mix all the filling ingredients with a tablespoon. Stuff the peppers with a teaspoon, but don't overdo it. Leave some room at the top. While filling the peppers, don't push the filling in, instead tap the peppers vertically on the counter. Then cover the peppers with the tops you cut off earlier.

Place the peppers in a medium pot. Now, pour the rest of the main ingredients over (water, crushed tomatoes, butter and olive oil). Cook at medium-low heat for about 30 minutes with the lid half covered. Then serve with Garlic Yogurt Sauce or Ayran on the side.

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10 Comments:

At 3:43 PM, Anonymous Anonymous said...

I love meat stuffed peppers! But Im not sure if I should use raw meat for filling?or cook it beforehands? Thanks,

 
At 4:23 PM, Blogger Binnur said...

Hi,
Don't cook the ground beef, it should be raw:)
Take care,

 
At 2:33 AM, Blogger Yosharon said...

Hi what is Turkish Bulgur? Where can I get this? If not what can be use to substitute? Thanks!

 
At 10:48 AM, Blogger Binnur said...

Hi, Yosharon,
"It is a very valuable and nutritious semi-finished foodstuff that only composes of water and wheat and that is obtained by cleaning, boiling, drying the wheat and grinding it in different kinds of mills after removing its peel and classifying it according to grain sizes."
If you visit this site you will find out more about Bulgur:)
http://www.durubulgur.com/Pages/98/What-is-Bulgur/About-Bulgur.aspx

You can find almost every Turkish ingredients at Turkish grocery stores or you can shop Tulumba.com which is located in New York. It is an online Turkish store:)

Bulgur adds more taste to the dolma but it is not necessary, just omit it:)

 
At 9:21 AM, Anonymous Kasia said...

Hello Binnur, I love your web site and I use it as a main source when cooking Turkish dishes :)
I've tried today this recipe for the first time and my fiance loved it! I was so happy that my first Etli Biber Dolmasi were a big success! I only had to cook them longer than 30 min but I guess the heat was just too low! Thank You for all the recipes!

 
At 6:52 AM, Blogger Jennifer Puente said...

Hi Binnur,
I made this last night but for some reason, the rice and bulgur didn't absorb the water and consequently they were crunchy in the dolma. Should I have added more water to the filling?
Thanks so much,
Jennifer

 
At 10:32 AM, Blogger Binnur said...

Hi Jennifer,

You can add more hot water during the cooking. Sometimes rice needs more water and more time to cook. Taste the rice before turning the heat off.

Happy holidays!

 
At 10:15 PM, Blogger Jennifer Puente said...

Happy Holidays to you too! Thanks for the advice and thanks for all the wonderful simple recipes. My husband who's from Turkey thanks you too! :)
Jennifer

 
At 12:19 PM, Anonymous Meryem said...

Hi binnur,
250 grams of beef is a lot, I found it was the main igredient overpowering the dish. Also the filling was way too much for the amount of peppers I had. I made 9 dolma biber in total and still had leftover stuffing.

 
At 6:26 PM, Blogger Binnur said...

The amount of ingredients works for me, Meryem. In your case, you can adjust them :)

 

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