Meat-free dolma, where bell peppers are stuffed with a spiced rice filling and slow-cooked in olive oil. Freshened with mint and lemon, this traditional summer dish tastes best at room temperature.
Cut off the tops of the bell peppers and clean out the seeds, keeping the caps aside.
Soften the onion in olive oil, briefly sauté the tomato paste, then add the grated tomato. Add the washed rice, mint, allspice, salt, and black pepper and sauté until the rice absorbs the oil, then let cool slightly.
Fill each pepper two-thirds full with the filling and close it with the cut-off cap. Note: Do not overfill, as the rice will swell while cooking and crack the pepper.
Stand the peppers upright in the pot, drizzle hot water and lemon juice over them, and press down with an inverted plate. Cook over low heat until the rice softens and the water is absorbed.
Remove from the heat and let rest with the lid on until it cools down. Serve at room temperature.
Important: Fill the peppers about two-thirds full with the stuffing rather than to the brim; the rice swells as it cooks, and fully packed peppers will split. Arrange the peppers upright in the pot with the opening facing up so the filling doesn't spill. Cover with an upturned plate on top and press down lightly. Keeps in a covered container in the refrigerator for 3 days.
Don't throw away the tops you cut off the peppers; if you put them back on like a lid after filling, the filling won't spill out while cooking and the presentation looks much more impressive.
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