Turkish Stuffed Peppers with Olive Oil – The Classic Zeytinyağlı Dolma
The best zeytinyağlı dolma is not rushed: the onions need time to soften and turn sweet before the rice goes in. Let the filling cool before stuffing the peppers, then serve the finished dolma warm or at room temperature with lemon. INGREDIENTS PREPARATION STRUCTURED METADATA Prep Time: 30 minutes Cook Time: 60 minutes Servings: 5 Calories: ~420 kcal per serving Difficulty: Medium