Stuffed Peppers with Olive Oil Recipe (Zeytinyağlı Biber Dolması)

Directions

In a large skillet, heat the olive oil over medium heat. Add the finely chopped onions and sauté until translucent. Stir in the pine nuts and cook until they are lightly browned. Add the rice and cook, stirring frequently, until the rice is slightly translucent. Stir in the chopped tomatoes, currants, salt, black pepper, allspice, and cinnamon. Add 1 cup of hot water, bring to a boil, then reduce heat and simmer until the water is absorbed and the rice is partially cooked. Remove from heat and stir in the chopped fresh herbs (parsley, dill, mint). Let the mixture cool. Preheat your oven to 180°C (350°F). Stuff the bell peppers with the rice mixture, pressing down lightly, but do not overfill. Arrange the stuffed peppers upright in a baking dish. Mix the remaining olive oil with 1 cup of hot water and pour over the peppers. Cover the dish with foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the peppers are tender and the tops are slightly browned. Serve warm or at room temperature with lemon wedges.