Lamb Stuffed Peppers (Etli Biber Dolması) – A Traditional Turkish Recipe

These Turkish lamb stuffed peppers—etli biber dolması—are filled with a flavorful mix of lamb mince, rice, herbs, and tomatoes. A comforting main dish that’s perfect served hot with strained yogurt on the side.

A Taste of Istanbul in Every Bite

When I lived in Istanbul, this dish—etli biber dolması, or lamb stuffed peppers—was part of my weekly rhythm. The small green bell peppers were always available on market days, and I’d return home ready to stuff them with a fragrant mixture of lamb, rice, and herbs.

Since moving to England, I could only find these peppers at Turkish grocery stores. Over time, I started making the olive oil-based, meatless version known as zeytinyağlı biber dolması, a lighter dish that feels more like a mezze. But this morning, when I spotted these peppers again, I knew I had to return to the heartier, more satisfying version I used to love.

Why You’ll Love This Turkish Stuffed Pepper Recipe

Adding lamb turns this into a deeply fulfilling main course. The filling is rich with the sweetness of onions, the aroma of dill and parsley, and the earthiness of tomato and mint. Simmered until tender, the peppers soak up all the flavor—especially when served with cool, creamy yogurt on the side.

Turkish Lamb Stuffed Peppers Recipe (Etli Biber Dolması)

Ingredients for the stuffing

• 2 medium onions, finely chopped

• 1/3 cup white rice, rinsed and drained

• 30g fresh parsley, finely chopped

• 30g fresh dill, finely chopped

• 1 tbsp tomato paste

• 1 ripe tomato, finely chopped (or the scooped-out flesh of tomatoes you’re stuffing)

• 1 tsp dried mint

• 1/2 tsp fine salt

• 1/4 tsp ground black pepper (or several grinds from a pepper mill)

• 300g lamb mince

To prepare the peppers:

1. Use your thumb to press the tops in and pop them off.

2. Pierce each pepper in a few spots and season the insides with a pinch of salt.

3. Mix the stuffing ingredients thoroughly in a bowl, then knead in the lamb until well combined.

4. Fill each pepper with the stuffing, leaving a little room at the top for the rice to expand.

To cook:

1. Place the stuffed peppers upright in a wide pan with a lid.

2. Add 1 cup of water to the base of the pan.

3. Cover, bring to a boil, then reduce to a simmer.

4. Cook for about 30 minutes, or until the peppers are soft and the filling is fully cooked.

Serving suggestion:

Serve hot with a generous spoonful of thick, strained yogurt.

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Make-Ahead and Storage Tips

• You can prep the stuffing a day in advance and keep it in the fridge.

• Cooked stuffed peppers keep well for up to 3 days in an airtight container.

• They reheat beautifully on the stovetop with a splash of water or in the microwave.