Rice-stuffed peppers in olive oil (zeytinyağlı biber dolması)
A lunch for one: 560 kcal with 11 g of protein, 90 g of carbs and 20 g of fat, ready in 1 h 10 min.
- 1 h 10 min
- Lunch · 1 serving
- Turkish, Mediterranean
- 560 kcal
Nutrition per serving
560 kcalEnergy: 8% protein, 61% carbs, 31% fat
- 11 gProtein
- 90 gCarbs
- 20 gFat
Fiber 11 gSugar 26 gSodium 420 mg
Added up from each ingredient's nutrition per 100 g, with cooked weights for meat. In Bites, change the servings or swap an ingredient and the numbers follow.
None of the nine allergens Bites tracks are listed for this recipe.
Ingredients
For one serving.
- Bell pepper4 (240 g)
- Rice, dry60 g
- Onion1 (100 g)
- Olive oil1½ tbsp
- Tomato paste1 tbsp
- Currants1 tbsp
- Dried mint1 tsp
- Allspice½ tsp
- Parsley10 g
- Tomato½ (80 g)
- Lemon¼ (20 g)
Method
- Sauté the chopped onion in the olive oil for 5 minutes, add the rinsed rice and stir for 3 minutes.
- Stir in tomato paste, currants, mint, allspice, salt and 100 ml hot water; cook covered for 8 minutes until absorbed, then add the parsley.
- Core the peppers, fill them three-quarters full (the rice swells) and cap each with a tomato slice.
- Stand them in a snug pot, add 250 ml hot water, cover and simmer on low for 35 minutes.
- Cool in the pot and serve at room temperature with a squeeze of lemon.
Make ahead
Make it a day ahead; it keeps 3 days in the fridge.
Keeps well, so it works as tomorrow's lunch.
Cook it with Bites
- Plan it for today or tomorrow, or any day of the week with Bites Pro, at the right size for you
- Change the servings and every amount and number follows
- Cook mode turns the times in the steps into timers
- Make it mine to change the ingredients and keep your own version
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