Dolma (Rice-and-Meat Stuffed Vegetables)

Ingredients

• 10 pieces Large bell peppers (red, yellow, orange, or green)
• 1.7 l Water (divided)
• 300 g Long-grain white rice
• 340 g Ground lamb or 85% lean ground beef
• 4 tsp Diamond Crystal kosher salt (divided)
• 1/4 tsp Baking soda
• 84 g Unsalted butter (divided)
• 1 piece Medium yellow onion, finely chopped
• 6 cloves Garlic cloves (4 minced, 2 crushed)
• 1 tsp Dried basil
• 1 tsp Dried mint
• 1/2 tsp Freshly ground black pepper
• 1/2 tsp Ground Aleppo pepper (or paprika, gochugaru)
• 2 tbsp Fresh flat-leaf parsley, chopped
• 1 can Tomato paste (170 g can, divided)
• 1 tbsp Middle Eastern mild red pepper paste
• 3 tbsp Lemon juice (from 1 lemon)
• 1 serving Plain yogurt (for serving)
• 1 pinch Additional Aleppo pepper (for serving, optional)

Method

1. Cut the tops off the bell peppers (about 1 cm) and set them aside. Carefully remove the core, seeds, and white membranes using a paring knife. Finely chop the pepper tops.
2. Bring 960 ml of water to a boil. Add the rice and cook for 5 to 7 minutes until al dente (still firm in the center). Drain, rinse with cold water until the water runs clear, then let drain.
3. In a large bowl, mix the ground meat with 2 tsp salt and the baking soda. Gently knead and set aside. Preheat the oven to 190 °C (375 °F) with a rack in the lower position.
4. In a large Dutch oven (8 L), melt 56 g of butter over medium heat. Add the chopped onion, chopped pepper tops, and ½ tsp salt. Cook for 8-10 minutes, stirring, until the onion is translucent. Add the minced garlic, basil, mint, black pepper, and Aleppo pepper. Cook for 30 seconds, stirring. Transfer to the bowl with the meat (do not wash the Dutch oven). Add the cooled rice, parsley, 2 tbsp tomato paste, and the pepper paste. Gently mix by hand until combined.
5. Stuff the bell peppers with the mixture, packing lightly, leaving about 0.5 cm of empty space at the top (about 120 g of filling per pepper).
6. In the same Dutch oven, combine 720 ml of water, crushed garlic, lemon juice, the remaining tomato paste, 28 g of butter, and 1.5 tsp salt. Bring to a boil over high heat, then remove from the heat. Place the stuffed peppers in the Dutch oven, cut side up, fitting them snugly together in a single layer. Cover and heat over medium-high heat until the liquid simmers vigorously (about 5 minutes).
7. Place a small ovenproof plate upside down directly on the peppers to keep them submerged. Cover the Dutch oven with its lid, transfer to the oven, and bake until the rice is tender and the peppers are fully cooked, about 1 hour.
8. Using tongs, carefully transfer the peppers to a shallow serving platter. Adjust the seasoning of the sauce, then pour it over and around the peppers. Serve accompanied by plain yogurt and a sprinkle of additional Aleppo pepper.

Nutrition

Per serving

Energy

496.2 kcal

Protein

19.55 g

Carbohydrate

55.77 g

Fat

20.79 g

Fibre

6.04 g

Calcium

40.31 mg

Iron

1.72 mg

Magnesium

24.43 mg