Uzbek-style bell peppers stuffed with spiced rice and lamb, simmered in a lightly sweet paprika tomato broth.
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.
Serves 4
Combine lamb, uncooked rice, grated onion, garlic, cumin, coriander, 1 teaspoon salt and black pepper in a bowl. Mix just until combined.
Fill each pepper about three-quarters full, leaving room for the rice to expand as it cooks.
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.
Pour in stock and remaining salt, stirring to combine, and bring to a simmer.
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.
Ladle broth over each pepper when plating, and serve with a dollop of yogurt on the side.
Grate half the onion directly into the meat mixture rather than dicing it finely — grating releases more moisture and helps keep the filling tender.
Choose peppers with flat, sturdy bottoms so they stand upright in the pot without tipping during the long simmer.
Check the filling's doneness with a thermometer if unsure — it should reach 71°C (160°F) at the center of the thickest pepper.
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.
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.
Stuffed vegetables, broadly known across the region as dolma, are common throughout Uzbek and wider Central Asian and Caucasus cooking, typically filled with rice and meat and gently simmered rather than baked, reflecting a shared culinary heritage across the historic Silk Road region.
Yes — beef works well as a substitute, giving a milder flavor while keeping the same cooking method and timing.
Trim a very thin slice from the bottom of each pepper without cutting into the cavity, or use a snugger pot so the peppers support each other while simmering.
The peppers may be unusually large, or the simmer wasn't at a steady enough heat. Continue simmering covered another 10-15 minutes and check the internal temperature reaches 71°C (160°F).
Per serving (430g / 15.2 oz) · 4 servings total
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