Stuffed peppers, which belong to the nightshade family, are also enjoyed in Middle Eastern and Balkan cuisines. With roots tracing back to the Ottoman era, dolma is prepared in both meat and olive oil versions. Rich in vitamin C, this dish acts as an antioxidant and supports the digestive system. Thanks to its low calorie content, it’s also a popular choice in diet plans. If your ingredients are ready, let’s begin the recipe for olive oil stuffed peppers with easy preparation tips and key tricks.
Ingredients:
10 green bell peppers (for stuffing)
3 medium onions, finely chopped
6 tablespoons Olivvi extra virgin olive oil
1.5 cups rice
¾ cup hot water
2 tablespoons pine nuts
1 tablespoon currants
1 teaspoon salt
1 teaspoon dried mint
½ teaspoon sugar
½ teaspoon ground black pepper
½ teaspoon allspice