Meat-filled peppers belong to the broad Turkish dolma tradition. The Ministry of Culture and Tourism describes this version as a dish prepared around Türkiye, commonly with fresh peppers in summer and dried peppers in winter, and served hot as a main course. The recipe here keeps that familiar structure: small green stuffing peppers, uncooked rice, medium-fat ground meat, onion, tomato, parsley, dill and mint. Unlike zeytinyağlı biber dolması, which is meatless and often served cool, etli biber dolması is cooked with ground meat and served hot. The filling is intentionally packed loosely so the rice can swell without splitting the peppers. Tomato slices form edible lids, while a covered, gentle simmer softens the peppers and cooks the center evenly.
Etli Biber Dolması — Recipe Card
Turkish green peppers stuffed with beef, rice and herbs
Makes 6 servings · Makes about 12 small stuffed peppers, allowing 2 per serving.US cup = 240 ml · tablespoon = 15 ml · teaspoon = 5 ml. Cup and weight conversions are approximate. Australian cooks: use a 15 ml measuring tablespoon.
Ingredient quantities and servings are scaled. Cooking times, pan sizes, frying oil depth, and temperatures stay the same; cook larger batches as needed.
Ingredients
How to make Etli Biber Dolması
Prepare the peppers
Rinse and dry the peppers. Cut a neat circle around each stem, lift out the core and remove the seeds without tearing the walls. Prick the bottom of each pepper once with the tip of a paring knife so the cooking liquid can circulate.
Prepare the tomato
Finely grate or mince one tomato for the filling. Cut the second tomato into 12 thin rounds large enough to cover the pepper openings.
Mix the filling
In a bowl, combine the rinsed raw rice, ground beef, onion, grated tomato, tomato paste, parsley, dill, dried mint, black pepper, salt and softened butter. Add 60 ml (1/4 cup) of the measured water and mix gently until evenly combined; do not knead the meat into a dense paste.
Fill and cap
Spoon the filling into the peppers, stopping at about three-quarters full so the rice has room to expand. Set a tomato round over each opening. Arrange the peppers upright and snugly side by side in a wide, shallow saucepan.
Simmer
Pour the remaining 240 ml (1 cup) water around the peppers, keeping it out of the open tops. Cover, bring just to a simmer over medium heat, then reduce to low. Cook gently for about 50 minutes, until the peppers are tender and the rice is cooked. If the pan becomes dry before the rice is tender, add a small splash of hot water.
Check and rest
Check the center of a stuffed pepper with an instant-read thermometer; the ground-beef filling must reach at least 160°F (71°C). Remove from the heat, keep covered and rest for 10 minutes. Serve hot with a spoonful of the tomato cooking juices.
Bring this recipe to your kitchen with a printable copy.
Print recipeRecipe from MyTurkishRecipes · https://myturkishrecipes.com/turkish-meat-stuffed-peppers-etli-biber-dolmasi. Quantities reflect your selected serving scale. Cooking times are estimates; follow the doneness cues.
A few helpful kitchen notes
Pepper choice
Look for small, thin-walled pale-green peppers sold for stuffing. Small green bell peppers work, but thick-walled peppers may need 5–10 minutes longer.
Meat options
Replace the beef with the same weight of ground lamb or a beef-and-lamb blend. The center must still reach 160°F (71°C).
Heat level
No added chili. For gentle warmth add 1/2 teaspoon mild pul biber; for a hotter version use 1 teaspoon hot pul biber.
Dairy option
For a dairy-free version, replace the butter with 15 ml (1 tablespoon) olive oil; the cooking method stays the same.
Food safety
Wash the peppers and tomatoes before handling the raw beef, and use clean utensils and surfaces afterward to prevent cross-contamination.
How to store and reheat Etli Biber Dolması
Cool promptly and refrigerate in shallow, covered containers within 2 hours. Keep at 40°F (4°C) or below for 3–4 days. Reheat covered with a splash of water until the center reaches 165°F (74°C); freeze portions promptly if keeping them longer.
Etli Biber Dolması: questions and answers
Can I use large bell peppers?
Yes. Use about 6 small-to-medium green bell peppers, keep them snug in the pan and allow extra cooking time if their walls are thick. Check both the rice and the 160°F (71°C) center temperature.
Should I cook the rice first?
No. The rinsed rice goes into the filling raw and cooks in the covered pan. Loose packing and the measured water give it room and moisture to soften.
Can I make Etli Biber Dolması ahead?
Yes. Cook it fully, cool it promptly and refrigerate. Reheat gently in a covered pan with a little water until the center reaches 165°F (74°C).
What goes well with meat-stuffed peppers?
Plain yogurt or cacık provides a cool contrast, while a simple çoban salatası adds fresh acidity and crunch.
