Ekşi Mayalı Dolma Biber (Sourdough Stuffed Peppers)

Instructions

1. 1

   Prepare the peppers: Wash and cut the tops off the bell peppers. Remove the seeds and membranes. Keep the tops aside.

   ~10 min
2. 2

   Make the filling: Finely chop the onion and tomatoes. In a large bowl, combine the bulgur wheat, chopped onion, chopped tomatoes, chopped parsley, sourdough starter, 2 tablespoons of olive oil, tomato paste, salt, and black pepper. Mix well.

   ~15 min
3. 3

   Stuff the peppers: Spoon the bulgur mixture into the hollowed-out bell peppers, filling them about three-quarters full.

   ~5 min
4. 4

   Arrange for baking: Preheat your oven to 350°F (175°C). Place the stuffed peppers upright in a baking tray lined with parchment paper. Drizzle the remaining 2 tablespoons of olive oil over the peppers and into the baking tray.

   ~5 min
5. 5

   Add liquid: Pour the 1 cup of water into the bottom of the baking tray. Place the reserved pepper tops back onto the stuffed peppers.

   ~2 min
6. 6

   Bake the peppers: Cover the baking tray tightly with foil. Bake for 1 hour. Then, remove the foil and bake for another 30-40 minutes, or until the peppers are tender and the filling is cooked through.

   ~100 min
7. 7

   Rest and serve: Let the peppers rest for 10 minutes before serving.

   ~10 min