Dolmeh Felfel (دلمه فلفل) — Persian-Style Vegetarian Stuffed Bell Peppers

• 6Bell peppers (large, any color) (Choose peppers that stand upright; cut tops and remove seeds and membranes)
• 200 mlWater (For par-cooking peppers)
• 30 mlOlive oil (2 tablespoons)
• 200 gOnion (Finely diced (about 1 large))
• 150 gCarrots (Small dice (about 2 medium))
• 12 gGarlic (Minced (about 3 cloves))
• 180 gBulgur (medium grind) (Rinsed briefly and drained (about 1 cup))
• 360 mlVegetable broth (Hot; use chicken broth if not vegetarian (about 1 1/2 cups))
• 80 gRaisins (Golden or brown; rinsed)
• 50 gSlivered almonds (Lightly toasted; or use toasted walnuts (see substitutions))
• 25 gFresh parsley (Finely chopped (about 1 cup loosely packed))
• 10 gFresh dill (Finely chopped (about 1/3 cup loosely packed))
• 6 gFresh mint (Finely chopped (about 1/4 cup loosely packed))
• 2 gGround cumin (1 teaspoon)
• 1 gGround cinnamon (1/2 teaspoon)
• 1 gTurmeric (1/2 teaspoon)
• 1 gBlack pepper (1/2 teaspoon)
• 6 gFine sea salt (About 1 teaspoon, plus more to taste)
• 150 gMozzarella cheese (Coarsely grated; low-moisture melts best)
• 300 gTomato passata (Smooth tomato puree)
• 30 mlLemon juice (2 tablespoons, freshly squeezed)
• 4 gSugar (1 teaspoon, optional to balance acidity)

Instructions

1. 1

   Heat the oven to 190°C / 375°F. Trim the pepper tops (reserve if you like as lids), remove seeds and white ribs, and lightly salt the insides. Stand peppers upright in a baking dish. Pour 200 ml water into the dish, cover tightly with foil, and bake 15 minutes to soften slightly.

2. 2

   Meanwhile, make the filling. Warm 30 ml olive oil in a wide skillet over medium heat. Add onion and cook 8 minutes until translucent and lightly golden. Stir in carrots and cook 5 minutes. Add garlic and cook 30 seconds, just until fragrant, keeping the heat moderate to avoid browning.

3. 3

   Add bulgur to the skillet and toast 2 minutes, stirring so it coats in oil. Pour in 360 ml hot broth, add salt, pepper, turmeric, cumin, and cinnamon, then bring to a gentle simmer. Cover and cook on low 10–12 minutes until bulgur is tender and liquid absorbed; rest covered 5 minutes.

4. 4

   Fluff the bulgur with a fork. Fold in raisins, toasted slivered almonds, parsley, dill, and mint. Taste and adjust salt and lemon brightness later with the sauce; the filling should be well-seasoned but not salty. Let the mixture cool 5 minutes so it packs without steaming the peppers.

5. 5

   Carefully uncover the par-baked peppers (steam is hot) and drain off any remaining water. Spoon filling into each pepper, pressing gently to remove air pockets but leaving 1 cm headspace for expansion. Sprinkle mozzarella evenly over the tops. If using pepper tops as lids, set them slightly ajar.

6. 6

   Whisk sauce ingredients: passata, 240 ml broth, lemon juice, olive oil, salt, and optional sugar. Pour sauce around (not over) the peppers so the cheese stays exposed. Cover the dish with foil and bake 25 minutes at 190°C / 375°F, until peppers are tender when pierced.

7. 7

   Remove foil and bake 10–12 minutes more until the mozzarella is melted and lightly browned at the edges and the sauce bubbles. Rest 10 minutes before serving so the filling sets. Spoon some tomato-broth sauce over each pepper at the table for moisture and extra flavor.