Stuffed Bell Peppers (Meat Dolma)

Directions

Cut a thin slice from the stem end of the peppers, remove seeds and membranes, wash and save tops to act as lids.

Wash. Drain upside-down.

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. Add salt, pepper an water. Dot with butter.

Place a plate upside-down on peppers. Cover and cook on lowest possible heat until peppers are tender (about 40 minutes).

Transfer stuffed pepprs to a platter. Pour remaining liquid (about 8 tbsns) from the saucepan over the peppers.

Serve hot with yogurt and salad as a main course.