Turkish Style Stuffed Poblanos with Ground Beef (Etli Poblano Dolması)

Poblanos are the best substitute I've found for Turkish stuffing peppers. In Turkish cuisine it's quite rare to stuff spicy peppers, but the mild heat poblanos bring to this traditional dolma is genuinely inspired. This is a classic dolma recipe -- the stuffing works beautifully in any pepper you like.

• 6 poblano peppers, washed and seeded
• 1/2 lb lean ground beef
• 1 medium-large onion, finely diced (about 1 cup)
• 3 to 4 cloves of garlic, minced
• 2 medium tomatoes, grated or blended
• 7 tbsp rice (1 per poblano, plus 1 or 2 for good measure)
• 1/2 cup fresh dill, finely chopped
• 1/3 flat-leaf parsley, finely chopped
• 1 tbsp tomato paste 
• 1 tbsp red pepper paste (or use 2 tbsp tomato paste total if unavailable)
• 4 tbsp olive oil or butter
• 2 tsp salt
• 1 to 2 tsp black pepper
• Hot water

1. Slice off the tops of the poblanos and set them aside -- you'll need them later. Pierce the bottom of each pepper once with a sharp knife.
2. Combine the ground beef, grated tomatoes, rice, onion, garlic, dill, parsley, salt, and pepper in a large bowl. Mix well with your hands for a couple of minutes until everything is evenly incorporated.
3. Stuff each poblano loosely, stopping about half an inch below the top. Don't press the stuffing down or try to pack in as much as possible -- the rice will expand as it cooks and needs room.
4. Cap each pepper with its reserved top. Sliced tomato works just as well if a top broke or got lost -- the goal is simply to keep the stuffing in. Arrange the stuffed peppers upright in a pot large enough to hold them snugly.
5. Dissolve the tomato paste (and red pepper paste if using) in about 2 cups of hot water, stirring until smooth. Pour over the dolmas -- the liquid should come at least halfway up the peppers but doesn't need to cover them fully. The tops will cook in the steam. Add more water if needed.
6. Drizzle the olive oil or dot the butter over the top.
7. Bring to a boil over medium heat, then reduce to low, cover, and simmer for about 30 minutes or until the rice is cooked through. Let rest for 10 minutes before serving.
8. Serve with yogurt on the side.

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