Stuffed bell peppers (meat dolma)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | smalls | Green bell peppers |
| 3 | Tomatoes (optional) quartered | |
| Parsely stems | ||
| 1 | tablespoon | Butter |
| Salt and pepper to taste | ||
| 2 | cups | Water |
| Meat and rice stuffing | ||
| 3 | cups | Yoghurt |
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 yoghurt and salad as a main course.
From Turkish Cookery by Gulseren Ramazanoglu (Yoghurt is something made by the Turkish people and is also eaten in other Mid-East countries. I've tried it and liked it but haven't been able to duplicate. Plain American yogurt is not my idea of a good substitute.)
Posted by Damita Green in Fidonet Intercook
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