AUTHENTIC TURKISH COOKING TECHNIQUE: “DOLMA” ???? | Stuffed Bell Peppers Recipe ????????
Today our topic is the anatomy of dolma. I really think and believe that dolma represents our society. It is collectivistic and there are many parts which make dolma beautiful. Rice, meat, onion, garlic, spices, tomato, herbs, fat, oil… all has a different role and when they come together to become dolma, the sum becomes more than its parts! You've probably seen and made more than one dolma in different ways. However, I would like to explain to you in detail what the Turkish style of dolma is using a simple delicious stuffed bell pepper. Thus, when you want to make another type of dolma, you can use this technique to make your own one with your ingredients.
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Turkish Style Stuffed Bell Peppers
Servings: 10
Difficulty: Easy
Prep time: 20 minutes
Cooking time: 55 minutes
20 green bell peppers
1 teaspoon salt
1 teaspoon sugar
For the stuffing,
200 g minced meat
1.5 large onion, grated
1 tablespoon salt
4 cloves garlic, pureed
100 ml tomato puree, 1/3 cup + 1 heaping tablespoon
1 tablespoon pepper paste
4 tomatoes
1/2 teaspoon cumin
1/2 teaspoon allspice
1/2 teaspoon black pepper
2 tablespoons butter
100 ml olive oil, 1/3 cup + 1 heaping tablespoon
12 spring parsley, finely chopped
2 spring fresh mint, finely chopped
250 g rice, 1 +1/4 cups
For the sauce
500 ml hot water, 2 cups
1 tablespoon butter
100 ml tomato puree, 1/3 cup + 1 heaping tablespoon
1 tablespoon tomato paste, increase tomato puree to 200 ml if you don’t have paste
1 teaspoon salt
1/2 teaspoon black pepper
2 pinches of sugar
3 tablespoons olive oil
· Remove the stems of the bell peppers by pressing your thumb down gently and take out the extra seeds. Thus, you will have a perfect hole for stuffing.
· Mix the sugar and salt and rub inside of the peppers with the mixture to explode the cells so that flavours of the stuffing mixture will get into the skin of the pepper.
· Cut the sides of the tomatoes and set aside to use them as lids. Grate the rest of the tomatoes for stuffing mixture.
· Soak the rice into water for 15 minutes.
· Combine the minced meat with the onion, salt, garlic and knead it.
· Add the tomato puree, pepper paste, grated tomatoes, olive oil, butter, black pepper, cumin, and allspice.
· Then add the rice, parsley and fresh mint and mix until all the ingredients are combined.
· To make the sauce, mix the hot water, butter, tomato puree, tomato paste, salt, black pepper, sugar, and olive oil in a beaker.
· Add 200 ml sauce to stuffing mixture to make it juicier and tastier.
· With a teaspoon fill each pepper with the stuffing. Make sure that you don’t overfill your peppers. Rice should have enough space to expand while it cooks. Close the peppers with the tomato lids.
· After filling the peppers place them tightly into a large, shallow, and oven-safe pot.
· Pour the tomato sauce on peppers, cover with the lid, and start to cook it on high heat until it boils. Then turn the heat on low and cook for 25 minutes.
· After 25 minutes, take the lid and place the pot into the oven, a little higher than the middle rack. Bake at 200C (392F) on upper and lower heat with fan for 30 minutes until partially browned. Your great Turkish dolma is ready to dig in. I strongly recommend serving with yoghurt.
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Instant Pot Stuffed Peppers Recipe
Instant Pot Stuffed Pepper is the perfect blend of ground beef seasoning and rice. This meal is very easy to make and cooks in a fraction of time in the pressure cooker.
Recipe Name: Instant Pot Stuffed Peppers
Cooking Method:
Ingredients:
Perfect Instant Pot Rice:
* 1 cup basmati rice (uncooked)
* 2 cups water
* 1 tablespoon olive oil
* 1/4 teaspoon salt
Stuffed Bell Peppers:
* 5 medium or 4 large bell peppers
* 1 lb ground beef (chicken or turkey)
* 1 - 1 1/2 cups cooked rice* (see notes)
* 1 small sweet onion (diced)
* 1 small tomato (diced)
* 1 tablespoon minced garlic
* 1 tablespoon tomato paste
* 1 teaspoon paprika
* 1 teaspoon oregano
* 1 teaspoon Italian seasoning
* 1/2 teaspoon salt (or more based on preference)
* 1/2 teaspoon ground black pepper
* 1/4 teaspoon red pepper flakes
* 1 tablespoon Worcestershire sauce
* 1 tablespoon breadcrumbs
* 2 tablespoons fresh parsley (chopped)
* 1 cup water
Optional Garnish:
* 8 tablespoons marinara sauce
* 8 tablespoons shredded mozzarella cheese
* Fresh parsley (chopped)
How do you make instant pot stuffed peppers?
Perfect Instant Pot Rice:
1. Add the rice, olive oil, salt and the 1 cup of water to an Instant Pot safe dish. Stir to combine. Cover with foil and pinch a few holes or use my favorite Stackable Pot.
2. Add a long-legged trivet to the Instant Pot and the remaining 1 cup of water.
3. Add the pot with the rice onto the trivet.
4. Close lid and pressure cook at High Pressure for 5 minutes + 10 minutes Natural Release. Turn off the heat. Release the remaining pressure. Open the lid.
5. Carefully remove the dish with the rice from the Instant Pot. Let it stand for 10 minutes, remove the foil and fluff up the rice using 2 forks.
6. Measure 1 - 1 1/2 cups of cooked rice for the Stuffed Peppers and store the rest.
7. Rinse the Instant Pot stainless steel insert.
Stuffed Peppers:
1. Wash the peppers, cut off their tops (I like to keep them to use when serving the peppers), remove the seeds and clean the inside well by removing gently all the veins.
2. You can brown the beef in a skillet or in the Instant Pot before mixing it with the rest of the ingredients. I prefer to skip this step and save time by using raw ground beef.
3. In a large bowl combine all the ingredients starting with the ground beef - up to the chopped parsley. Stir well to fully combine.
4. Stuff the prepared peppers equally with the mixture.
Cook:
1. Add a trivet with handles to the IP or a steamer basket.
2. Add 1 cup of water and arrange the peppers onto the trivet.
3. Close the lid and pressure cook at High Pressure for 7 minutes + 5 minutes Natural Release. Turn off the heat. Release the remaining pressure manually and carefully open the lid.
4. Using the handles of the trivet or steamer basket, carefully remove the peppers from the pot.
Optional Garnish and Broiling:
1. Turn on the oven broiler.
2. Add stuffed peppers to a baking dish.
3. Top each pepper with 2 tablespoons of marinara sauce and 2 tablespoons of shredded mozzarella cheese.
4. Transfer the baking dish into the oven under the broiler and cook for 1-2 minutes, until the cheese is fully melted.
5. Remove from oven, garnish with freshly chopped parsley and serve.
Nutrition:
Calories: 426 | Carbohydrates: 55 | Protein: 23 | Fat: 22 | Saturated Fat: 8 | Cholesterol: 69 | Sodium: 651 | Sugar: 9 | Vitamin A: 3835 | Vitamin C: 136.6 | Calcium: 173 | Iron: 3.4
Recipes by: Sweet and Savory Meals
Website: sweetandsavorymeals.com
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Classic Stuffed Peppers Recipe ~ Noreen's Kitchen
Greetings! When I saw that peppers were on sale I decided that I would make some stuffed peppers for dinner. I have not made these in a good long time so they were a special treat!
This is also a great way to stretch your meal dollars. Make enough of the peppers and freeze some before you bake them, that way later in the month you will already have a casserole ready in the freezer. Just pop in a hot oven and bake for an hour and a half to two hours. Serve with a salad and some bread and dinner is done! A no brainer, for sure!
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