Stuffed peppers

Biber Dolmasi

Preparation info

  • Serves


    • Difficulty


Appears in

The Cooking of the Middle East

The Cooking of the Middle East

By Claudia Roden

Published 1991

  • About

This Turkish dish is served cold. It is usually made with smallish green peppers, but you can use larger ones and different colours to make a pleasing contrast.


  • 6 large or 12 small peppers
  • 150 ml (¼ pint) olive oil


Cut a small slice from the stem end of each pepper and remove the core and seeds.

Preheat the oven to Gas Mark 5/190°C/375°F.

Heat 5 tablespoons of the oil in a saucepan and