Gefüllte Paprika (Dolma) mit Silex Grill (Rezept)

Stuffed peppers (dolma) with Silex grill (recipe)

Stuffed peppers (dolma) on the Silex grill with casserole dish

Ingredients (for 4–6 bell peppers)

Vegetables

  • 4–6 medium-sized bell peppers (red, yellow or green)

  • 1 small onion, finely diced

  • 2 cloves of garlic, finely chopped

filling

  • 200 g rice (short grain or long grain)

  • 250g minced meat (beef or lamb, optionally vegetarian with rice/vegetables)

  • 2 tbsp olive oil

  • 1 tsp tomato paste

  • 1 tsp paprika paste (optional)

  • 1 tsp dried mint

  • 1 tsp sweet paprika powder

  • Salt and pepper to taste

  • 1 tbsp fresh parsley, finely chopped

  • 50 ml water or vegetable broth

sauce

  • 400 ml tomato sauce or passata

  • 50 ml water

  • 1 tbsp olive oil

  • Salt & pepper

  • Optional: 1 tsp sugar

Preparation on the Silex Grill

1. Prepare the bell peppers

  • Wash the bell peppers, cut off the tops, and remove the seeds.

  • Optional: Briefly rinse the bell peppers in cold water and let them drain.

2. Prepare the filling (directly in the casserole on the grill)

  1. Preheat the Silex Grill to medium heat (approx. 180–200 °C).

  2. Lightly brush the saucepan with olive oil.

  3. Roast the onion and garlic in the casserole dish for 2-3 minutes on the preheated grill (close the lid).

  4. Add the minced meat and grill for 5 minutes , stirring occasionally.

  5. Add rice, tomato paste, paprika paste, spices, parsley and 50 ml of water.

  6. Mix everything briefly for 2-3 minutes – the rice does not need to be completely cooked yet.

3. Stuff the bell peppers

  • Loosely fill the peppers with the filling (not too tightly, the rice needs room to expand).

4. Add sauce

  • Pour tomato sauce, water, olive oil, salt, pepper (and sugar) over the peppers in the casserole so that they are about 2/3 high.

5. Cooking on the grill

  1. Close the lid of the flint.

  2. Cook the peppers for 35–45 minutes , maintaining medium heat.

  3. Check occasionally to see if the rice is cooked and the bell peppers are soft; add a little water if necessary.

6. Serve

  • Carefully remove the bell peppers from the saucepan.

  • Sprinkle with fresh parsley.

  • Optional: Serve with lemon slices or yogurt.

Tips for Silex casserole

  • Keep the lid closed to ensure even cooking with heat and steam.

  • Thicker peppers may need 5-10 minutes longer.

  • Vegetarian option: Omit the minced meat, possibly add more rice or vegetables.

  • For a more intense flavor: Add dried tomatoes or pine nuts to the filling.

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