Uzbek Stuffed Peppers with Rice and Lamb

About This Recipe

Stuffed vegetables (dolma) are common across Uzbek cuisine, often filled with a mix of rice, ground meat and warming spices, then gently simmered rather than baked. Lamb is the traditional meat of choice in Uzbek cooking, its richer flavor standing up well to the cumin and coriander typically found in the filling, though beef is also used in many households. Sweet paprika lends the simmering broth a mellow warmth and reddish color without adding heat, complementing the natural sweetness that comes from slowly simmering the peppers in a light tomato-based liquid. As with most rice-stuffed vegetable dishes, using uncooked rice in the filling is essential — it absorbs liquid and finishes cooking at the same rate as the meat during the simmer. Served with a spoonful of the cooking broth over the top and perhaps a dollop of yogurt on the side, these stuffed peppers make a satisfying one-pot dinner rooted in the broader dolma tradition found throughout Central Asia and the wider region.

Ingredients

Serves 4

• 6bell peppers(tops cut off and seeded)
• 400 gground lamb
• 0.5 cuplong-grain rice(uncooked, rinsed)
• 1onion(half grated into filling, half diced for broth)
• 3 clovesgarlic(minced)
• 1 tspground cumin
• 0.5 tspground coriander
• 1.5 tspfine sea salt(divided)
• 0.5 tspblack pepper
• 2 tbspoil
• 2 tbsptomato paste
• 1 tspsweet paprika
• 2.5 cupsvegetable or chicken stock
• 0.5 cupplain yogurt(for serving)

Instructions

1. 1

   Make the filling

   Combine lamb, uncooked rice, grated onion, garlic, cumin, coriander, 1 teaspoon salt and black pepper in a bowl. Mix just until combined.

2. 2

   Stuff the peppers

   Fill each pepper about three-quarters full, leaving room for the rice to expand as it cooks.

3. 3

   Start the broth

   Heat oil in a wide, deep pot over medium heat. Cook the diced onion 5 minutes until soft, then stir in tomato paste and sweet paprika, cooking 1 minute until darkened slightly.

   Cooking the tomato paste briefly before adding liquid deepens its flavor and removes any raw, tinny taste.

4. 4

   Add the liquid

   Pour in stock and remaining salt, stirring to combine, and bring to a simmer.

5. 5

   Simmer the peppers

   Nestle the stuffed peppers upright into the broth. Cover and simmer on low 35-40 minutes until the peppers are tender and the filling is fully cooked through.

6. 6

   Serve

   Ladle broth over each pepper when plating, and serve with a dollop of yogurt on the side.

Variations

• •

  Use ground beef instead of lamb for a milder, more widely accessible version.

• •

  Add a handful of raisins or dried apricots to the filling for a touch of traditional Central Asian sweetness.

• •

  Swap sweet paprika for a pinch of ground turmeric for a more golden-hued broth.

Storage

Refrigerate peppers and broth together in an airtight container up to 3 days. Reheat gently on the stovetop over low heat until warmed through, adding a splash of stock if the broth has thickened too much.

Frequently Asked Questions