Stuffed peppers come in a variety of variations. The best-known version in this country is probably the one with minced meat and rice. It is not entirely clear where the origin of this dish lies. Because it is native to Austria and the Balkan cuisine, to the Russian region and also to Turkey. The method of preparation only differs in nuances, such as the spices.
Stuffed peppers always remind me of my time in daycare. As a child, this was the only place where I came into contact with typical German or at least non-Korean dishes. Some of them stuck with me more than others. I still remember the meat-filled green pods with gravy very well. Later I met them again in the university cafeteria, with exactly the same serving style. Even though the pods looked rather unappetizing in shape and color, I actually enjoyed eating them. However, they were still not a highlight on the menu.
I actually only found out later on my first visit to a Turkish restaurant in Berlin (Knofi) that peppers can also be deliciously seasoned and stuffed in different ways. These stuffed peppers definitely had nothing in common with the green-gray pods from the day care center. The filling is more colorful and a little spicier. Exactly to my taste!
Today we have a vegetarian version with a filling of rice, currants and pine nuts, seasoned with allspice and cinnamon. It’s so delicious that you don’t miss any animal ingredients.
Biber Dolmasi – Vegetarian stuffed peppers
- 150 G Basmati rice
- 2 green peppers
- 20 ml olive oil
- 3 Tomatoes
- 1 Onion
- 2 EL Pine nuts
- 30 G Raisins
- 1/2 TL pimento ground
- 1 prize Cinnamon
- 1 TL Nane mint dried
- 1 TL brown sugar
- Salt
- 1/2 Federal flat-leaf parsley
- 1/2 Federal dill
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Peel the onion, dice finely and sauté in a pan with a little olive oil.
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Add the pine nuts, currants and rice and fry.
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Add cinnamon, allspice, Nane mint, sugar and a little salt and mix well, pour in approx. 200 ml of water and simmer over low heat.
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In the meantime, chop the fresh herbs and peel and finely dice two tomatoes and add them to the pan and continue frying.
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Cut the top off the peppers, remove the seeds and fill with the rice mixture.
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Cut two tomato slices from the third tomato and “close” the peppers with them.
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Place the peppers upright in a roasting pan or pot and fill with 200ml water and the olive oil.
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Bring the water to the boil once and then reduce the heat. Cook the peppers over medium heat with the lid closed for about 30-40 minutes.
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If the water boils away, simply add more water until the peppers are nice and soft.
