Stuffed Bell Peppers (Meat Dolma)
Yield
6 servingsPrep
20 minCook
40 minReady
1 hrsTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | small |
green bell peppers
|
|
| 3 | each |
tomatoes
optional, quartered |
|
| 1 | x |
parsley sprigs
|
*
|
| 1 | tablespoon |
butter
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | cups |
water
|
|
| 1 | x |
stuffing
meat and rice |
* |
| 3 | cups |
yogurt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | small |
green bell peppers
|
|
| 3 | each |
tomatoes
optional, quartered |
|
| 1 | x |
parsley sprigs
|
*
|
| 15 | ml |
butter
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 473 | ml |
water
|
|
| 1 | x |
stuffing
meat and rice |
* |
| 7.1E+2 | ml |
yogurt
|
|
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.
