Stuffed Bell Peppers with Cranberries
(Turkish Zeytinyagli Biber Dolmasi)

Prep time: About 15 minutes
Cooking time: About 1 3/4 hours
Makes: 2 servings




  1. Soak the dried berries 20 minutes in 2 T. warm water.
  2. Heat oil in 1 quart sauce pan. Saute pine nuts 2 minutes with stirring until golden brown.
  3. Add onions, rice, cinnamon, 1 cup of hot water, and moistened berries.
  4. Stir, cover and simmer 20 minutes.
  5. Transfer rice to a bowl and stir in the tomatoes, dill, parsley, and Creole seasoning.
  6. Carefully cut the tops off the peppers. Remove seeds and cores.
  7. Carefully fill peppers with rice mixture. Don't overstuff them. Save extra filling to serve as a side dish.
  8. Place peppers upright in 2 quart sauce pan. Mine has a diameter of 7 inches, into which I can fit a 6 3/4 inch saucer.
  9. Pour 1 cup of water around the peppers, being careful to not pour water into the peppers.
  10. Put a saucer on top of the peppers to weigh them down (and keep steam from condensing and filling peppers).
  11. Simmer 1 hour or until water is absorbed.
  12. Cool and serve with lemon wedges. Top each pepper with 1 T. of yogurt or yogurt garlic sauce.

Modified from recipe for "Zeytinyagli Biber Dolmasi" in "The Sultan's Kitchen" by Özcan Ozan, 1998.


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