Stuffed Bell Peppers (Meat Dolma)

Stuffed Bell Peppers (Meat Dolma)

Ready in 1 hour

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).

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1 tb Butter
Parsely stems
12 sm Green bell peppers
3 Tomatoes, fresh; (optional)
meat and rice stuffing
3 c Yoghurt
salt and pepper; to taste
2 c Water

Original recipe makes 6



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

Calories Per Serving: 172 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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