This meatless version of the popular Turkish stuffed peppers is a tasty, tangy, rich feast for the senses perfect for vegetarians and vegans!
If you’re looking for a delicious change to your vegetarian dining table, the Turkish cuisine offers the tastiest vegetarian meals that are not only flavorful but also keep you full.
While the Turkish culture is rich in meat dishes, it also offers amazing options for vegetarian food and vegan dishes. Traditionally this recipe is made with ground beef but trust me when I say this meatless version is as good as the meat version, I’ve tried both! The magic is in the recipe! It’s easy to make, requiring very little prep but how you cook it is very important!

Turkish Stuffed Peppers (Kuru Dolma)
Ingredients
- 12 dried red bell peppers
- 12 dried eggplants/ green bell peppers
- 1.5 cup 300gr baldo/long grain rice
- 1 tablespoon pomegranate molasses
- 2 tablespoons lemon juice or 1 teaspoon citric acid
- 1 tablespoon dried mint
- 1 tablespoon garlic grated
- 1 big onion finely chopped
- 50 ml olive oil
- 1 tablespoon pepper paste
- 1 tomato grated or 4 tablespoons tomato paste
- Red pepper flakes optional
- 1 tea spoon Black Pepper
- Salt
- Parsley
Instructions
- Cut the dry peppers off the strings and wash thoroughly, boil them in water for 10 minutes, then pour them into cold water and drain.TIP: Save the water you boiled the vegetables in to use in the recipe for added flavor!While the vegetables are boiling, finely chop the onion and parsley and keep it aside. Now grate the fresh garlic. Avoid using garlic powder or paste for this recipe, use fresh garlic.Wash the rice you are going to be using, if you want to make this the traditional way, use Turkish baldo rice but if they are unavailable, you can use any long grain rice of your choice. Basmati goes well too.Let’s make the filling now!Add the washed rice to a mixing bowl and add in the chopped onion, grated garlic, chopped parsley, salt, pepper, sumac, dried mint, and cumin powder. Now add the rest of the ingredients, grated tomatoes, pepper paste, sugar, lemon juice, pomegranate molasses and olive oil. Red pepper flakes are an optional ingredient according to how spicy you like your food.Mix all the ingredients very well until everything comes together.When ready, fill the mixture into the peppers with the mortar or your hands, leaving one finger space left in each pepper. Half of the pepper should be empty.Arrange the filled peppers in the pot one by one. Arrange peppers on top if you are also using eggplants. Heat 1 and 1/2 cups of the water you boiled the vegetables in and pour it to cover the peppers!Place a plate smaller than the size of the pot on top.Cook with the lid closed until the inside is ready. (about 45 to 50 min)You can eat it hot or turn off the stove and let the stuffed vegetables cool in the pot. Then put it in the refrigerator to enjoy cold!