Dolma Pilpel Sabz (Persian Stuffed Peppers)

This recipe is a delicious addition to a Purim meal, made with or without meat. (8 servings)

Stuffing:

Forwarding the News

Thoughtful, balanced reporting from the Forward and around the web, bringing you updated news and analysis of the crisis each day.

Terms(Required)

I agree to the Forward's Terms of Service and Privacy Policy

Email(Required)

½ cup yellow split peas

1½ pounds ground beef or veal (or Quorn meatless grounds)

2 medium yellow onions, chopped

About 1 teaspoon salt

½ teaspoon ground black pepper

½ teaspoon ground cinnamon

¼ teaspoon turmeric

¼ cup chopped fresh dill or 1 teaspoon dried mint (optional)

8 medium bell peppers About 2 cups boiling water, chicken broth, or veggie broth

1) To make the stuffing: Cook the split peas in water until soft (about 30 minutes). Combine the peas with the remaining stuffing ingredients.

2) Preheat the oven to 350 degrees (175 C).

3) Slice ½ inch from the tops of the peppers, reserving the tops. Remove the core and seeds. If the peppers do not stand up, cut a small slice from the bottom, without cutting through.

4) Bring a large pot of water to a boil over high heat. Add about 2 teaspoons salt. Add the peppers and blanch for 3 minutes. Remove the peppers, place cut side down, and let drain.

5) Stuff the meat mixture into the peppers. Place the peppers closely together in a large pot or casserole and replace the tops. Pour the liquid around the peppers to reach halfway up the sides.

6) Cover and place in oven or simmer over a low heat until tender (at least 1 hour and up to 5 hours.)

A message from our CEO & publisher Rachel Fishman Feddersen

I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.

Now more than ever, American Jews need independent news they can trust, with reporting driven by truth, not ideology. We serve you, not any ideological agenda

At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and polarized discourse.

Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.

—  Rachel Fishman Feddersen, Publisher and CEO

Join our mission to tell the Jewish story fully and fairly.

$36 $500

$120 $180 Other amount