Stuffed Bell Peppers (Meat Dolma)
Try this Stuffed Bell Peppers (Meat Dolma) recipe, or contribute your own. "Ethnic" and "Stuffed" are two of the tags cooks chose for Stuffed Bell Peppers (Meat Dolma).
Yield: 6 Ready in 1 hours
favorite of 6 people 1 people want to try
Stuffed Bell Peppers (Meat Dolma) Preparation
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. Ive tried it and liked it but havent 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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