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Stuffed peppers have always been my favorite. This Persian version of stuffed peppers (or Dolmeh, Dolma) is loaded with rice, ground meat, herbs, and spices. They are healthy, delicious, and filling.
These stuffed peppers are cooked over low heat stove until tender. Alternatively, you can cook them in the oven if you want. Also feel free to add or omit ingredients as stuffed peppers filling is very customizable. I really have fun making colorful stuffed peppers with variety of fillings.
Traditionally, Persian stuffed peppers are served as a lunch or dinner, along with some fresh salad, flat bread and yogurt drink. You can enjoy them for lunch or dinner or side dish. They are also freeze and meal prep friendly so make sure to make a batch of them as the preparation is labor intensive.
Here are the ingredients for making 6 stuffed peppers:
6 bell pepper (or paprika)
200 g ground meat
3/4 cup (150 g) rice
3 spring onion (50g), finely chopped
1/3 cup (15g) fresh parsley, finely chopped
1/3 cup (15g) fresh cilantro, finely chopped
1/4 cup (10g) fresh mint leaves, , finely chopped
1 teaspoon salt (1/2 tsp for ground meat + 1/2 tsp for the mixture)
1 teaspoon turmeric (1/2 tsp for ground meat + 1/2 tsp for the mixture)
1/2 teaspoon black pepper
1/2 teaspoon paprika powder
1/4 teaspoon cumin
1/3 cup (80 ml) olive oil
1 lemon, juiced
2/3 cup vegetable broth (or chicken broth)
2-3 tablespoons vegetable oil
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Best Stuffed Peppers Recipe ( Persian style) | Stuffed Bell Peppers | Stuffed Paprika | Dolma recipe |