Turkish Stuffed Peppers with Grass-fed Beef Recipe

Servings: 4
Prep Time: 15 minutes
Cook Time: 1 hour

Add some color to your dinner menu with these Turkish stuffed peppers – also known as Biber Dolmasi – packed with New Zealand grass-fed beef, rice, herbs and spices. A dollop of lemony Greek yogurt-based sauce makes for a perfect finishing touch.

Tip: Scroll down to watch the recipe video

Ingredients:

For the Filling:

1 lb. New Zealand grass-fed ground beef (Tip: Look for the Taste Pure Nature logo)
2 small onions, finely minced
2 tomatoes, finely minced
1 cup medium-grain white rice, rinsed and drained
4 tablespoons olive oil
2 1/2 teaspoons salt
1 1/2 teaspoon cumin powder
1 teaspoon black pepper
4 tablespoons parsley, chopped
4 teaspoons mint, chopped
2 teaspoons dill, chopped

For the Peppers

12 small to medium bell peppers, or 8 large bell peppers

For the Broth:

4 tablespoons Turkish red pepper paste (or 1 tablespoon tomato paste)
4 cloves garlic, smashed
2 tablespoons olive oil
1/4 teaspoon salt
2 cups water, divided

To Serve:

2 cups Greek yogurt
6 cloves garlic, grated
Lemon wedges
Parsley, chopped
Dill, chopped

Directions:

For the Filling:

1. Combine all the ingredients in a large bowl. Mix until well incorporated.

For the Peppers:

2. Cut a 1-inch circle around the stem of each bell pepper, then twist, push down slightly, and pull up.
3. Cut the seeded flesh from the pepper tops, reserving the tops and discarding the rest. Clean the insides of the peppers, pulling out any leftover white bits of flesh.
4. Carefully spoon filling into each pepper, leaving a half-inch of empty space at the top of each pepper.
5. Top each pepper with the stem lids.
6. Using a pot that fits all the peppers comfortably, without too much excess space, arrange peppers in the pot. Put on the stove.

For the Broth:

7. In a medium bowl, combine the red pepper paste, garlic, olive oil and salt. Add 1 cup of water and stir to incorporate.
8. Pour the broth over the peppers. Slowly add remaining water until the liquid level reaches about halfway up the peppers (you may need more or less than the remaining 1 cup of water).
9. Reduce heat to a rolling simmer. Simmer, covered, for 40 to 50 minutes, depending on desired softness of the peppers.

To Serve:

10. Combine the Greek yogurt and garlic in a small bowl. Add a squeeze of lemon juice and chopped dill, if desired. Stir to mix well.
11. Take the cap off each pepper and serve with cooking broth and a scoop of yogurt. Garnish with chopped herbs, like dill and parsley, if desired.