Stuffed Peppers with Olive Oil is a delightful and healthy dish that showcases the vibrant flavors of the Mediterranean. This recipe guides you through the process of filling fresh bell peppers with a flavorful mixture of rice, herbs, and often a variety of other ingredients like nuts, raisins, or minced meat, all luxuriously drizzled with olive oil.
Ideal for a light yet satisfying meal, a vegetarian option, or as a colorful side dish, these stuffed peppers are not only delicious but also a feast for the eyes with their bright and inviting appearance. The olive oil not only enriches the filling with its fruity depth but also enhances the overall dish with a moist and tender texture. Whether you’re a fan of Mediterranean cuisine or looking to add more vegetable-based dishes to your menu, Stuffed Peppers with Olive Oil is a flavorful, nutritious, and versatile choice that is sure to delight.
Delve into the delightful world of stuffed delicacies with our Dolma-Sarma Recipes, featuring a variety of fillings wrapped in grape leaves or other vegetables, perfect for fans of Mediterranean and Middle Eastern cuisine!
1-Preheat your oven to 375°F (190°C).
2-Cut off the tops of the bell peppers and remove the seeds and membranes. Rinse them well.
3-In a large bowl, combine the cooked rice, diced onion, diced tomatoes, diced zucchini, diced eggplant, chopped parsley, chopped mint, olive oil, salt, black pepper, paprika, cumin, dried oregano, and dried thyme. Mix well to combine all the ingredients.
4-Stuff each bell pepper with the rice and vegetable mixture, pressing it down gently to fill the pepper evenly.
5-Place the stuffed peppers in a baking dish and drizzle a little olive oil over the top.
6-Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
7-Remove the foil and bake for an additional 5 minutes to lightly brown the tops of the peppers.
8-Once cooked, remove from the oven and let the stuffed peppers cool for a few minutes before serving.
Serve the Stuffed Peppers with Olive Oil as a delicious and nutritious main dish. They can be enjoyed hot or at room temperature. Enjoy!
Be careful to prepare the stuffing with a slightly firm consistency by adding a small amount of hot water, and be careful to add the oily hot water you add while cooking the stuffing without pouring it over the stuffing.
You can add grated tomatoes, cinnamon, and finely chopped dill into the stuffing as desired. If you want to cook the stuffed peppers with olive oil in the oven, add hot water with olive oil to the stuffed peppers in a heat-resistant container. Cover with aluminum foil. Bake in a preheated 200 degree oven, covered for 20-25 minutes and then uncovered for 10-15 minutes. Serve the slightly browned dolmas warm or cold.
Serve with lemon wedges.