Turkish stuffed peppers with rice, also called biber dolmasi. I made a low FODMAP version that is also vegan and gluten-free. A delicious side dish.
Ingredients
250 gm
White rice, short-grain, dry
(or other white rice)
6 medium pepper(s)
Green bell pepper
((I used Turkish green peppers that I bought at a Turkish supermarket; they are slightly smaller than normal bell))
1 small
Tomato
(grated)
1 small
Tomato
(in slices)
2 tbsp
Tomato paste, canned
1 tsp
Parsley, fresh
(or dry)
1 tsp
Paprika
(ground)
pinch
Salt and pepper
Instructions
Grate 1 tomato. Mix it with the uncooked rice. Also mix in 1 tbsp tomato paste, parsley, ground paprika, pepper and salt. Add a little more pepper and salt than you would normally do, otherwise the rice mixture will be to bland.
Clean the peppers. Cut off the top of the pepper and remove the seeds carefully. Stuff the peppers with the rice mixture (you fill the peppers with uncooked rice).
Cut a tomato into slices, you are going to use this as a lid on top of the peppers. If the slices are too big, it is best to remove the seeds and to cut a slice into a few pieces. You use the pieces as a lid on the peppers.
Arrange the peppers side-by-side on the bottom of a saucepan. Make sure you use a pan that can just fit all the peppers. If there is empty space between the peppers, they will start to float and you want to avoid that.
Mix 1 tbsp tomato paste with 150 ml hot water, 1 tbsp olive oil and a pinch of salt. Pour this into the pan with the peppers. Add boiling water until the peppers are just under water.
Put the pan on the stove and bring to a boil. Leave the peppers to boil for about 30 minutes, until the rice inside the peppers is cooked.
Serve and enjoy! I love eating those with some lactose-free yoghurt on the side.
