Dolmeh Felfel - Persian Stuffed Peppers

4.91 from 11 votes

Dolmeh Felfel - Persian Stuffed Peppers

This recipe for dolmeh felfel is meant to be served warm as a meal, but the leftovers make for a great, cold lunch the next day.

Prep Time5

Cook Time1 15

Total Time1 20

Course: Main, Main Course

Cuisine: Persian

Diet: Gluten Free, Kosher

Servings:

Calories: 608kcal

Author: Candice Walker

Ingredients

8 bell peppers multi-colored (only 6 if large)
1 lb. ground lamb beef, turkey, chicken, or meat substitute
2 tbsp olive oil
1 cup yellow onion diced
¾ cup basmati rice washed until water runs clear
¾ cup water
1 tomato diced
½ tsp cumin
¼ tsp ground turmeric
½ cup fresh herbs parsley and cilantro
1/2 tsp salt do not add salt if using the soy chorizo
½ tsp pepper

Instructions

Preheat to 350F.
Heat the oil over medium heat. Cook the onion until translucent. Season with cumin and turmeric.
Add the washed rice and 3/4 cup water. Cover and cook 8-10 minutes until the water is absorbed.
Remove from heat and add the ground meat, herbs, tomato, salt, and pepper. Mix well, kneading the ingredients together.
Cut the tops off the bell peppers. Remove the seeds and any large white parts.
Stuff each bell pepper with as much filling as you can so it is flush with the top of the pepper.
Cover with the bell pepper tops and place in an baking dish that fits them all. It is OK if it doesn't fill the dish.
Add 1/4 inch of water to the bottom of the pan. Bake for 1 hour.

Video

Notes

You can stuff almost any of your favorite peppers for this recipe. I have made it with poblanos, hatch chiles, and more. However, depending on the pepper, you may need to cook it or char it prior to stuffing because not all peppers taste good when left crisp. This recipe yields a pepper that still has a slight crunch to it.

My favorite in this recipe is ground lamb, but it is also delicious with ground meat (the more traditional option), chicken, turkey, and even a plant-based ground meat substitute.

This recipe uses basmati rice. However, I have made it with other grains like farro and it is also delicious. You will need to adjust the amount of water you add to the recipe if changing the grain.

Nutrition