I picked six small peppers for this dish, so the quantities here are not large. For larger or more peppers you’ll need more rice, etc. These Kandil Dolma peppers have a distinctive, slightly spicy Turkish taste which reminds me of peppers I ate in Turkey as a child, and I think this variety tastes better when it’s green rather than ripe and red, but you can use any green or red peppers for this dish.
6 Kandil dolma peppers (or other small bell peppers)
1/2 cup Mediterranean rice (or other long grain rice) cooked in 1 cup water
1 small sweet onion, finely chopped
1 large clove garlic, finely chopped
a bunch of oregano, chopped
1 ripe tomato, peeled and finely chopped
Cut the stalk ends off the peppers and remove the seeds in the centre. Mix the rice, onion, garlic, oregano, tomato, salt and pepper and use the mixture to stuff the peppers. Put them all in an oiled oven-proof dish, drizzle olive oil over them and bake for about 25 minutes (longer for large peppers) in the oven at 190 degrees C.
The tomato in the foreground here was simply to use up leftover stuffing and to support the peppers in the dish – it’s still tasty, though!
Serve the peppers hot or cold as part of a meal of mezes (Turkish tapas), with olives, feta cheese, fried aubergines, salads, hummus, for example, or on their own with a squeeze of lemon juice.