Etli Biber Dolması (Stuffed Peppers with Meat)

Method

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1. 1Cut a circle around each pepper's stem and lift it out to use as a lid. Remove the seeds and white ribs and rinse the insides.
2. 2In a large bowl, combine the beef, rice, grated onion, grated tomato, 1 tbsp tomato paste, parsley, dill, mint, 2 tbsp olive oil, salt, pepper and pul biber.
3. 3Knead with your hand for 2-3 minutes until evenly mixed. The filling will look a little wet; the rice will absorb that liquid as it cooks.
4. 4Fill each pepper only three-quarters full, without packing it down. The rice swells as it cooks, and overfilled peppers will split.
5. 5Top each pepper with a tomato slice and its stem lid. Stand them upright in a pot, snug enough to lean on each other.
6. 6Dissolve the remaining tomato paste in the hot water, add the rest of the olive oil and pour around the peppers so the liquid comes halfway up. Set an upturned plate on top to keep them upright.
7. 7Cover the pot, bring to a boil, then simmer on low for 40-45 minutes. They are ready when the peppers are soft and slightly wrinkled and the rice in a test pepper is fully cooked.
8. 8Take off the heat and rest, covered, for 10-15 minutes. Serve warm with garlic yogurt.