Mediterranean Stuffed Peppers (Dolma)

Mediterranean Stuffed Peppers (Dolma)

A fragrant, herb-filled classic from the heart of Turkish and Mediterranean cooking

Stuffed peppers, known across Turkey and the Middle East as dolma, are one of the most beloved dishes in the entire region. Every family has their own recipe, but they all share the same soul: tender peppers filled with rice, herbs, spices, and a little sweetness from currants and onions. Dolma is a celebration dish, a comfort food, and a symbol of hospitality all in one.

This version uses Duru Osmancik Rice, a beautifully aromatic medium-grain rice that cooks perfectly inside peppers without becoming mushy. Combined with pine nuts, currants, fresh herbs, and warm cinnamon, the filling becomes rich, aromatic, and full of layers of flavour. The peppers are then baked in a simple Oncu Tomato Paste sauce until soft and glossy.

At Basfoods, dishes like stuffed peppers represent the essence of Mediterranean home cooking. They use simple, wholesome ingredients, yet the result tastes like something you would find in a traditional Turkish kitchen.

Ingredients

Peppers & Filling

• 8 large or 12 small bell peppers

• 80 ml Yonca Olive Oil (⅓ cup)

• 1 large onion, finely diced (150 g)

• ⅓ cup pine nuts (50 g)

• ⅓ cup dried currants (50 g)

• 200 g Duru Osmancik Rice (1 cup), rinsed

• 2 tomatoes, finely chopped (180 g)

• 375 ml water (1½ cups)

• ¼ tsp Royal Fields Ground Black Pepper

• ¼ tsp salt

• ⅔ cup fresh dill, chopped

• ⅔ cup fresh parsley, chopped

• ⅔ cup fresh mint, chopped

• 2 tsp Royal Fields Ground Cinnamon

Sauce

• 2 tbsp Oncu Tomato Paste (30 g)

• 2 tbsp Yonca Olive Oil (30 ml)

• 2 cups water (500 ml)

• ½ tsp salt

How to Make Stuffed Peppers (Dolma)

1. Prepare the Peppers

Slice the tops off the peppers and set them aside. Remove seeds and membranes inside each pepper. Arrange them upright in a baking dish.

2. Make the Filling

Heat Yonca Olive Oil in a pan. Add the onion and sauté for 3 to 5 minutes until softened.

Add pine nuts, currants, and Duru Osmancik Rice. Toast for 2 to 3 minutes until lightly fragrant.

Stir in chopped tomatoes, water, salt, and pepper. Cover and simmer for about 10 minutes until most of the liquid is absorbed.

Remove from heat and fold in dill, parsley, mint, and cinnamon. The mixture should smell deeply aromatic and slightly sweet.

3. Fill the Peppers

Preheat oven to 220°C. Allow the filling to cool slightly.

Loosely stuff each pepper, leaving space for the rice to expand during baking. Place the pepper tops back on.

4. Prepare the Sauce

In a small pan, whisk together Oncu Tomato Paste, Yonca Olive Oil, water, and salt. Bring to a boil.

Pour the sauce into the base of the baking dish around the peppers.

5. Bake

Cover the dish tightly with foil and bake for 40 minutes. Remove the cover and bake for an additional 15 minutes until the peppers are soft and lightly caramelised on the edges.

6. Serve

Allow the dolma to cool to room temperature. Spoon the tomato sauce over the peppers and garnish with extra fresh herbs if you like.

Dolma is traditionally enjoyed warm or at room temperature, which allows the flavours to settle beautifully.

A Dish with Deep Roots

Stuffed vegetables are one of the oldest dishes in Ottoman and Mediterranean cuisine. From Greece to Lebanon to Turkey, almost every culture has a version of dolma. What makes Turkish-style stuffed peppers unique is the combination of herbs and the subtle sweetness from currants and cinnamon.

Dolma is often made for family gatherings, celebrations, and holidays. It is a dish that takes time and care, and that is exactly what makes it so special. Filling each pepper becomes a ritual, and the aroma of herbs and tomatoes filling the kitchen signals a meal worth sharing.

Tips for Perfect Dolma

• Do not overfill the peppers, as the rice expands while cooking.

• Use ripe, firm peppers so they hold their shape in the oven.

• Fresh herbs are essential for flavour.

• Let the dolma cool before serving; the flavours deepen as it rests.

• Serve with yogurt or a squeeze of lemon for extra brightness.

Where to Buy Dolma Ingredients in Australia

You can find Duru Osmancik Rice, Oncu Tomato Paste, Yonca Olive Oil, pine nuts, currants, and all other essentials at Basfoods Brunswick or our online store. We carry the full range of Mediterranean and Middle Eastern pantry staples needed to create authentic dolma at home.

A Beautiful, Aromatic Mediterranean Classic

Stuffed peppers are hearty, fragrant, and full of personality. Whether you serve them for a special gathering or as a comforting family meal, this recipe brings the warmth and tradition of Turkish cooking straight into your kitchen.