Stuffed bell peppers (meat dolma)

Main Ingredient: Peppers Various herbs and spices
Cuisine: Various Eastern European Turkish Various Middle Eastern
Special food: Arabic
Yield:
Cuisine: Various Eastern European Turkish Various Middle Eastern
Special food: Arabic
Yield:
Stuffed bell peppers (meat dolma) ingredients
- 12 small Green bell pepper
- 3 Tomatoes (optional)
- -quartered
- Parsely stems
- 1 T butter
- Salt and pepper to taste
- 2 c water
- Meat and rice stuffing
- 3 c yogurt
Cooking Stuffed bell peppers (meat dolma)
1. Cut a thin slice from the stem end of the peppers, remove seeds and membranes, wash and save tops to act as lids.
2. Wash. Drain upside-down.
3. Fill peppers with meat and rice stuffing, replace lids and cover tops either with pepper stems or with quartered tomatoes, skinside up. Line the bottom of a large saucepan with parsely stems.
4. Add salt, pepper an water.
5. Dot with butter.
6. Place a plate upside-down on peppers.
7. Cover and cook on lowest possible heat until peppers are tender (about 40 minutes).
8. Transfer stuffed pepprs to a platter.
9. Pour remaining liquid (about 8 tbsns) from the saucepan over the peppers.
10. Serve hot with yoghurt and salad as a main course.
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