Biber dolmasi are Turkish stuffed and roasted peppers. In this recipe, we have created a HelloFresh spin on this traditional dish by stuffing peppers with bulgur wheat and sun-dried tomatoes, to give a delicious smoky flavour.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
/ serving 2 people
/ serving 2 people
Red Bell Pepper
Vegetable Broth Concentrate
Pine Nuts(ContainsTree Nut/Noix)
Preheat the broiler to high (to broil the peppers).
Wash and dry all produce. Cut the **peppers* in half, then remove the core inside to make a bowl shape (keep the stalk on). Mince or grate the garlic. Finely chop the sun-dried tomatoes. Cut the mozzarella** into 1/4-inch pieces.
Heat a medium pan over medium heat. Add a drizzle of oil, then the garlic and sun-dried tomatoes. Stir for 1 min. Add the tomato paste, broth concentrate, bulgur and 1 cup water. Bring to a boil, then remove from heat. Cover with a lid and set aside until all the water has been absorbed, 16-18 min.
Meanwhile, toss the pepper halves on a baking sheet with a drizzle of oil. Sprinkle with coriander, salt and pepper. Broil in the centre of the oven, flipping halfway through cooking, until slightly tender and golden-brown, 8-10 min.
Meanwhile, heat a medium pan over medium heat. Add the pine nuts to the dry pan. Cook, stirring often, until golden-brown and toasted, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Set aside on a plate. Add a drizzle of oil to the pan, then the onions. Cook, stirring occasionally, until softened, 4-5 min. Add 1/2 bottle vinegar. Cook until slightly sticky, 3-4 min.
Meanwhile, divide the bulgur mixture and half the mozzarella between the roasted pepper halves. Sprinkle over with the panko. Return to the oven and broil until the panko is toasted and golden-brown, 1-2 min. (TIP: Keep your eye on them so the panko doesn't burn!)
In a medium bowl, whisk remaining balsamic with a drizzle of oil. Season with salt and pepper. Add the arugula, remaining mozzarella and balsamic onions. Divide the salad between plates and sprinkle with pine nuts. Serve alongside the stuffed peppers.