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

• 6 eachBell peppers (mixed colors), medium-large (tops removed and reserved; seeds and ribs removed)
• 2 tspKosher salt (divided)
• 3 tbspOlive oil (divided)
• 250 gOnion, finely diced (about 1 large)
• 180 gCarrots, finely diced (about 2 medium)
• 80 gCelery, finely diced (about 2 stalks)
• 12 gGarlic, minced (about 4 cloves)
• 1 tspGround cinnamon
• 1 tspGround cumin
• 0.5 tspBlack pepper
• 2 tbspTomato paste
• 220 gBulgur wheat, medium grind (about 1 1/4 cups)
• 360 mlVegetable stock or chicken stock (hot; for soaking bulgur)
• 90 gRaisins (golden or dark)
• 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 tbspLemon juice (fresh)
• 150 gMozzarella cheese, shredded (low-moisture melts best)
• 60 gWalnuts or almonds, toasted and chopped
• 400 gCrushed tomatoes (or tomato passata)
• 240 mlWater
• 0.25 tspGround saffron (bloomed in 2 tbsp hot water taken from the measured water)
• 2 tspSugar (balances tomato acidity)

Instructions

1. 1

   Heat the oven to 190°C / 375°F. Cut a thin slice off each pepper’s base so it stands flat without piercing the cavity. Remove tops, seeds, and ribs. Rub the insides with 1 tsp of the salt. Set peppers upright in a snug baking dish; keep the tops for covering during baking.

2. 2

   Soak the bulgur: place bulgur in a heatproof bowl and pour over 360 ml hot stock. Cover tightly and rest 20 minutes until tender but not mushy. Fluff with a fork. If any liquid remains, drain well so the filling stays light and the peppers don’t turn watery.

3. 3

   Make the vegetable base: warm 2 tbsp olive oil in a wide skillet over medium heat. Add onion, carrots, and celery with 1/2 tsp salt. Cook 10–12 minutes, stirring often, until softened and lightly golden. Add garlic, cinnamon, cumin, and black pepper; cook 60 seconds until fragrant.

4. 4

   Build the filling: stir in tomato paste and cook 2 minutes to caramelize. Add raisins and cook 1 minute. Transfer to a bowl and mix with the soaked bulgur, parsley, dill, mint, lemon juice, mozzarella, and chopped toasted nuts. Taste and adjust with remaining 1/2 tsp salt if needed.

5. 5

   Prepare the sauce: in a saucepan, combine crushed tomatoes, 240 ml stock, 240 ml water (reserve 2 tbsp to bloom saffron), 1 tbsp olive oil, sugar, 1 tsp salt, and 1/4 tsp black pepper. Simmer 8–10 minutes over medium heat. Stir in bloomed saffron water for aroma and color.

6. 6

   Stuff and bake: spoon filling into peppers, packing gently but leaving 1 cm headspace for bulgur expansion. Set pepper tops on like lids. Pour the hot sauce around (not over) the peppers. Cover dish tightly with foil and bake 35 minutes at 190°C / 375°F.

7. 7

   Finish and serve: remove foil and pepper tops. Bake uncovered 15–20 minutes more until peppers are tender and the tops of the filling are lightly browned. Rest 10 minutes before serving so the bulgur sets. Spoon some sauce from the dish over each pepper at the table.