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Tolma \ Stuffed peppers
Tolma \ Halal food


Your Georgian summer tolma will fill the entire kitchen with an amazing aroma, as it is prepared only with fresh seasonal vegetables. This is such a celebration of taste and simplicity in execution. Having prepared this amazing sunny dish, this is the only way to stuff the peppers.


Ingredients for summer tolma:

5 bell peppers (better than green ones),

5 tomatoes,

1 bunch of basil

3 cloves of garlic

vegetable oil,


For filling:


1 kg of mixed minced meat (beef with pork),

1 tbsp. round semi-cooked rice,

1 onion

1 bunch of parsley

1 bunch of cilantro

1 bunch of dill


black pepper to taste.

The recipe for tolma with sweet pepper

Finely chop the onion, or better chop it in a blender until puree, it will be juicier. Grind all the greens in the same place, except for the basil. Add greens, onions and rice to the minced meat and knead it well. If the minced meat is fat, that's okay, the tolma will eventually come out more juicy.

At the same time, we prepare vegetables for stuffing. Cut off the top of the peppers and remove the seeds from the middle. Cut off the tops from the tomatoes with a thin layer, and carefully remove the pulp with a teaspoon into a separate bowl and use it to make the sauce in the future.

Stuffing peppers and tomatoes. Pour vegetable oil into the cauldron, a little, on a finger from the bottom. We put the prepared peppers and tomatoes in the cauldron, alternating them with each other and trying to pack the vegetables more tightly, put the balls of minced meat in the intervals.

Eggplants, small and round, are also used for stuffing in this dish. Cut off the stem of eggplants, cut an oval hole in the side with a knife, and then select the core with a teaspoon. Stuff and stack with peppers and tomatoes.

The sauce for tolma is easy to prepare, for this we grind the pulp from the tomatoes, squeeze the garlic there, add half a glass of water, salt and pepper a little. If the tomatoes are too sour, add a little sugar to the sauce.

Pour stuffed vegetables with this mixture. Sprinkle with finely chopped basil on top.

We put the cauldron over medium heat and bring to a boil. Then close the lid, reduce the temperature and simmer for 1 hour. Let it brew and cool slightly.

We serve Georgian summer tolma with sour cream and fresh herbs.

Bon Appetit!

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