Biber Dolmasi Vegetarian Stuffed Peppers

Instructions

1. Preheat your oven to 350°F (180°C) and lightly grease a baking dish with olive oil.

2. Slice the tops off the bell peppers, remove the seeds and membranes, and rinse them under cold water. Set them aside.

3. In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, and sauté until they are soft and fragrant, about 3-4 minutes.

4. Stir in the rice and cook for another 2 minutes, allowing the rice to get coated with the oil.

5. Add the diced tomato, tomato paste, vegetable broth, parsley, mint, salt, and pepper. Stir well to combine all the ingredients.

6. Bring the mixture to a boil, then reduce the heat to low, cover the saucepan with a lid, and cook for about 12-15 minutes, or until the rice is cooked and all the liquid is absorbed.

7. Remove the lid and fluff the rice with a fork. Taste and adjust the seasoning if needed.

8. Carefully stuff each bell pepper with the rice mixture, making sure to pack it tightly. Place the stuffed peppers in the prepared baking dish.

9. Drizzle the remaining olive oil over the stuffed peppers and cover the dish with foil.

10. Bake in the preheated oven for 30-35 minutes, or until the peppers are tender.

11. Remove the foil and bake for an additional 5-10 minutes to allow the tops of the peppers to slightly char.

12. Once done, remove the peppers from the oven and let them cool slightly before serving.

13. Serve the Biber Dolmasi warm with a squeeze of fresh lemon juice and enjoy the burst of flavors with every bite.