Turkish Stuffed Peppers

Serves 6–8

Stuffing vegetables with bold aromatics is a Turkish specialty. Also known as Biber Dolmasi, these stuffed peppers can be served as an appetizer, side dish or main course. Traditionally made with Turkish green peppers, bell peppers of any color work well as an alternative.

Peppers and filling

8 large or 12 small/medium bell peppers

⅓ cup extra-virgin olive oil

1 large yellow onion, finely diced

⅓ cup pine nuts

⅓ cup dried currants

1 cup long-grain white rice

2 tomatoes, cores removed and finely chopped

1½ cups water

¼ teaspoon salt

¼ teaspoon ground black pepper

⅔ cup chopped fresh dill

⅔ cup chopped fresh parsley

⅔ cup chopped fresh mint

2 teaspoons ground cinnamon

Sauce

2 tablespoons tomato paste

2 tablespoons extra-virgin olive oil

2 cups water

½ teaspoon salt

Slice off the top of each pepper and save them for later. Remove and discard the seeds and membranes from the peppers.

Heat a large skillet over medium heat. Add the olive oil and heat until shimmering. Add the onions and sauté until softened, 3 to 5 minutes. Add the pine nuts, currants and rice and toast for 2 to 3 minutes. Add tomatoes, water, salt and pepper and bring to a boil. Cover, reduce the heat and simmer until almost all the liquid is absorbed, about 10 minutes. Turn off the heat and stir in the chopped herbs and cinnamon.

Preheat the oven to 425 degrees. Let the filling cool slightly. Fill each pepper until rice mixture just reaches the top; do not pack down, as the rice needs room to expand. Place the filled peppers in a large oven-proof baking dish. Place the tops on each pepper.

Combine the sauce ingredients in a small saucepan and bring to a boil, then carefully pour into the bottom of the baking dish with the peppers. Cover and bake for 40 minutes. Remove the cover and bake for an additional 15 minutes.

Let the peppers come to room temperature. Serve from the baking dish or carefully move the peppers to a serving platter. Spoon tomato sauce over each pepper and, if you like, sprinkle additional chopped dill, parsley and mint on top.