Dolma Peppers

When a friend brings you fresh, unidentified peppers from their garden, you eat them. How you eat them is the question.

I was given three smedium dark green peppers. Since I wasn’t sure what they were and therefore how they would taste raw (sweet? mild? tangy? spicy? fire in my mouth?), I decided to stuff them. Luckily, I had enough random ingredients on-hand to make what I’m going to call “Dolma Peppers.” They’re stuffed with a sausage and rice mixture and topped with a tzatziki-ish sauce. Baked in the oven, they turned out perfectly. Soft with a little crunch where the mixture met the pan and so flavorful! My apologies again though because I didn’t take a single picture. They went from idea to pan to my mouth quite quickly.

Dolma Pepper Ingredients:

  • Peppers (any kind you can hollow out will work)
  • Mild ground sausage (or hot if you’re into that burn-the-back-of your-throat feeling)
  • Cooked rice (I used leftover Mexican-inspired stuck pot rice – recipe coming soon)
  • Olive oil, salt and pepper


  1. Chop the tops off the peppers and hollow them out. Set aside.
  2. Brown the sausage. When cooked, add the rice to the pan. Stir it all together. Remove from heat.
  3. Stuff sausage and rice mixture into the peppers. The peppers I worked with were fairly skinny, so carefully using a chopstick helped to really jam the mixture into the whole length of each pepper.
  4. Place stuffed peppers into a lightly oiled baking dish. Drizzle peppers with olive oil and season with salt and pepper.
  5. Bake at 350 degrees for 30-40 minutes. If you want to bake them at a higher temp, decrease the baking time.
  6. Let cool for a few minutes before plating. Top with tzatziki-ish sauce to taste.

Tzatziki-ish Sauce Ingredients:

  • Cup of Greek yogurt
  • Juice from 1/4 of a lemon
  • Teaspoon of Greek seasoning
  • 1 chopped chive
  • 1 chopped garlic clove
  • 1 tablespoon olive oil (maybe slightly less)


  1. Thoroughly mix all the sauce ingredients together and refrigerate while the peppers cook.

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