Try this Bell Pepper Dolmas in Olive Oil recipe, or contribute your own.
Suggest a better descriptionCut off tops of peppers & save them. Remove seeds & membranes, wash, drain & set aside. In a heavy pot, heat 3/4 cup olive oil & saute the onions & pine nuts for 15 to 20 minutes. Add rice & cook 10 to 15 minutes, stirring frequently. Add tomatoes & cook for 5 minutes longer. Blend in the currants, sugar, mint, dill, spices, salt & 3/4 c hot water. Simmer covered for 15 minutes until all the water is absorbed. Allow to cool. Mix filling well. Stuff peppers firmly but not too tightly. Replace tops. Spread a sheet of wax paper in bottom of skillet. Stand peppers upright, side by side on the paper. Combine 1 cup hot water with 1/4 ts salt & 2 tb olive oil. Pour over peppers. Plce a plate upside down over them to act as a weight. Cover & cook for 40 to 50 minutes. Serve cold, sprinkled with lemon jiuice as part of a buffet. Ayla Esen Algar, "The Complete Book of Turkish Cooking"
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Serving Size: 1 Serving (189g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 206 | ||
Calories from Fat: 30 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.3g | 4 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 11.4mg | 0 % | |
Potassium 359.8mg | 9 % | |
Total Carbohydrate 43.9g | 13 % | |
Dietary Fiber 5.6g | 22 % | |
Sugars, other 38.3g | ||
Protein 4.3g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 206
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