Recipes & Tips

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


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 


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.
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