Dolmeh-e Felfel-e Giahi (دلمه فلفل گیاهی) — Persian Vegetarian Stuffed Peppers

• 6 largeBell peppers (any colors) (tops removed and reserved; seeds and ribs removed)
• 2.5 tspFine salt (divided)
• 3 tbspExtra-virgin olive oil (divided)
• 250 gYellow onion (finely diced)
• 180 gCarrots (peeled and cut into 5 mm dice)
• 12 gGarlic (minced (about 3 cloves))
• 2 tbspTomato paste
• 0.5 tspGround cinnamon
• 1 tspGround cumin
• 0.75 tspBlack pepper (freshly ground)
• 200 gBulgur wheat (medium grind) (rinsed briefly and drained)
• 360 mlWater (for hydrating bulgur)
• 80 gRaisins (golden or dark; rinsed)
• 70 gWalnuts (coarsely chopped (or use almonds))
• 30 gFresh parsley (finely chopped)
• 15 gFresh dill (finely chopped)
• 10 gFresh mint (finely chopped)
• 150 gMozzarella cheese (low-moisture, shredded)
• 480 mlVegetable stock or chicken stock (use vegetable stock for vegetarian)
• 240 gCrushed tomatoes
• 2 tbspLemon juice (fresh)
• 1 tspGranulated sugar (balances tomato acidity; optional)
• 0.25 tspSaffron threads (ground and bloomed in 2 tbsp hot stock from the measured amount (optional))

Instructions

1. 1

   Heat the oven to 190°C / 375°F. Trim the tops from the bell peppers, keeping the “lids,” then remove seeds and white ribs. Sprinkle the insides with 1 tsp of the salt and set peppers upright in a baking dish (about 33×23 cm). This light salting seasons the pepper flesh as it bakes.

2. 2

   Make the bulgur base: in a small saucepan, bring 360 ml water to a boil. Stir in the bulgur, cover, and remove from heat. Let stand 15 minutes, then fluff with a fork. The grains should be tender but not mushy; if there is standing water, drain well to avoid watery filling.

3. 3

   Build the aromatic filling: warm 2 tbsp olive oil in a skillet over medium heat. Add onion and cook 8–10 minutes until translucent and lightly golden. Add carrots and cook 5 minutes. Stir in garlic for 30 seconds, then mix in tomato paste, cinnamon, cumin, and black pepper; cook 1 minute to toast.

4. 4

   Combine and season: in a large bowl, mix hydrated bulgur with the onion-carrot mixture. Add raisins, walnuts, parsley, dill, and mint. Stir in the remaining 1.5 tsp salt, then fold in mozzarella. Taste a small spoonful; the filling should be boldly seasoned because the peppers and sauce will dilute it.

5. 5

   Stuff the peppers: drizzle the remaining 1 tbsp olive oil lightly inside the peppers. Spoon filling in, pressing gently to remove air pockets but leaving 1 cm headspace for bulgur expansion. Place the pepper lids on top (or slightly ajar). Arrange snugly so they support each other and stay upright.

6. 6

   Prepare the sauce: whisk stock, crushed tomatoes, lemon juice, and sugar (if using) in a bowl. If using saffron, bloom it in 2 tbsp hot stock from the measured amount for 2 minutes, then stir back in. Pour sauce around (not over) the peppers so the tops can brown while the bottoms braise.

7. 7

   Bake covered: cover the dish tightly with foil and bake 35 minutes at 190°C / 375°F. The peppers should begin to soften and the sauce should bubble at the edges. Keeping it covered first ensures the peppers cook through without drying out and helps the bulgur finish hydrating evenly.

8. 8

   Finish uncovered: remove foil and bake 15–20 minutes more, until peppers are very tender and the exposed filling is lightly browned. If the sauce reduces too quickly, add 60–120 ml hot water to the pan. Rest 10 minutes before serving so the filling sets and slices cleanly.