Bell peppers stuffed with rice, ground beef, herbs and split peas, simmered in a tangy tomato sauce, a Persian family dinner classic.
Dolmeh felfel is part of Persia's extensive dolmeh tradition, stuffed vegetable and leaf dishes filled with a rice-based mixture that varies by region and household but generally leans on fresh herbs and a touch of tartness. The filling here combines rice with ground beef, yellow split peas and a generous handful of fresh herbs, seasoned with turmeric and cinnamon for the warm, slightly sweet notes typical of Persian home cooking. Simmered gently in a light tomato sauce brightened with a splash of vinegar or dried lime for tang, the peppers soften completely while the filling absorbs the surrounding sauce, traditionally served with a side of plain yogurt.
Serves 4
Cut the tops off the peppers and remove seeds and membranes, keeping the peppers whole.
Cook onion until soft, add ground beef and cook until browned, then stir in the parboiled rice, cooked split peas, parsley, dill, turmeric, cinnamon and salt.
Fill each pepper about three-quarters full with the rice and meat mixture.
Whisk crushed tomatoes, vinegar and water together.
Arrange the stuffed peppers upright in a pot, pour the tomato sauce around them, cover, and simmer on low 35-40 minutes until the peppers are tender.
Leave room in the peppers for the rice to expand as it finishes cooking in the moist environment of the simmering pot.
Serve hot with a side of plain yogurt.
Parboil the rice partially before stuffing, since it won't fully cook through in the time it takes the peppers to soften otherwise.
Leave some room in each pepper for the rice to expand, or the peppers may split open during cooking.
Use a pot just large enough to hold the peppers snugly upright, so they support each other and don't tip over.
A vegetarian version replaces the ground beef with extra split peas and mushrooms.
Some households use small tomatoes or eggplants stuffed with the same mixture alongside the peppers.
Adding a bit of dried lime powder to the sauce gives extra traditional Persian tang.
Refrigerate up to 3 days in an airtight container; reheat gently on the stove with a splash of water or extra tomato sauce if needed.
Dolmeh dishes are widespread across Persian cuisine, reflecting a broader Middle Eastern and Central Asian tradition of stuffing vegetables and leaves with rice, and Persian versions are typically distinguished by their generous use of fresh herbs and a touch of sour flavoring.
Yes, omit the beef and add extra split peas, lentils or mushrooms for a similarly hearty filling.
Trim a thin sliver off the bottom of each pepper (without cutting through) to create a flat, stable base.
Parboil the rice a bit longer before stuffing, or extend the simmering time and check with a fork before serving.
Per serving (380g / 13.4 oz) · 4 servings total
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