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Stuffed Green Peppers with Ground Meat

Sample Dishes from Turkish Cuisine

Stuffed Green Peppers with Ground Meat (Etli Biber Dolması)

Green Pepper (for stuffing)12 small size650 gr
Rice2/5 cup75 gr
Onion2 medium size120 gr
Parsley 1/2 bunch30 gr
Dill1/2 bunch20 gr
Tomatoe2 medium size220 gr
Ground Meat (medium fat)1 3/4 cup300 gr
Tomatoe paste1 tablespoon10 gr
Water1 1/2 cup300 gr
Margarine1 tablespoon10 gr
Salt2 teaspoon12 gr
Mint1 tablespoon1.3 gr
Black Pepper1/2 teaspoon1 gr


Remove stems and seeds of peppers. Pierce on bottom with tip of a paring knife. Set aside. Combine ground meat, rice, one minced tomato reserving other, finely chopped onions, parsley and dill, mint, tomato paste, salt and pepper. And 1/4 cup of water, mixing thoroughly. Fill peppers with mixture. Press 1 slice of tomato over fılling eovering completely. Arrange in a shallow saucepan side by side with tomato topped sides up. Heat remaining water. Add to peppers. Cover and simmer for 50 minutes or until peppers and rice are tender. Remove from heat. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy230 cal
Protein11,2 g
Fat12,4 g
Carbohydrates18,9 g
Calcium37 mg
Iron2,17 mg
Phosphorus129 mg
Zinc2 mg
Sodium836 mg
Vitamin A1252 iu
Thiamine0,18 mg
Riboflavin0,2 mg
Niacin3,51 mg
Vitamin C72 mg
Cholesterol35 mg

Regional Characteristics:

This dish is prepared in every part of the country usually in summer. In winter dried pepper is used. It is served for lunch or supper as a main dish.