How to Make Stuffed Peppers Without Meat Recipe?

40 minutes



A unique flavor formed by the combination of pepper and stuffing is waiting for you. In addition to being a very simple dish to make, it is known for being the common taste of individuals from all walks of life.

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Adjust Servings
1 Kilogram of Bell Pepper
1 Water Glass Rice
1 Tea Cup Fine Bulgur
1 Piece of Onion
1 Teaspoon of Tomato Paste
1 Teaspoon of Pepper Paste
4 or Five Tablespoons Olive Oil
1 Pinch of Parsley
1 Pinch of Salt
1 Pinch of Red Pepper
1 Pinch of Cumin
1 Pinch of Black Pepper
To Close His Mouth;
2 Tomatoes

Nutritional Information

6.3g Fat
128mg Sodium
22.1g Carbohydrate
6.9g Protein




To make the stuffed peppers, it is necessary to open the mouths of the peppers first.
The inside of the peppers, whose mouth is opened, are washed and after drying, they are salted by dipping a finger. While these are waiting in a corner, internal mortar must be made.
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Parsley and onions are finely chopped.
All ingredients are mixed after the rice is washed.
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Add vegetables

The mouth parts of the peppers are filled with an average finger gap.
After these come to an end, cut the tomatoes to fit the mouth parts of the peppers.
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Add Peppers

Put the peppers in the pot vertically.
Pour over the heated oil and tomato paste sauce in a pan.
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Boiling water and a pinch of salt poured over the size of peppers to cook for approximately twenty minutes.
Cooked dolma is placed on serving plates and served hot with small decorations. Bon Appetit.
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*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case.
As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.

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