Biber Dolma

The recipe

Instructions

1. 1
   Heat the oven to 180C fan. Slice the tops off the peppers and scoop out the seeds.
2. 2
   Soften the diced onion and garlic in the oil for 5 minutes, then stir in the rice, tomato puree, mint, salt and pepper and cook for 2 minutes.
3. 3
   Off the heat, mix in half the chopped tomatoes and the chopped parsley to make the filling.
4. 4
   Spoon the filling into the peppers, sit them upright in a baking dish and pour the rest of the tomatoes plus a splash of water around them.
5. 5
   Cover with foil and bake for 45-50 minutes until the rice is cooked through and the peppers are tender. Serve warm.

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