Bell Pepper Dolmas In Olive Oil Recipe

Bell Pepper Dolmas In Olive Oil Recipe

Yield: 4 Servings
Recipe by luhu.jp

Ingredients:
6 small: Green bell peppers,
3/4 cup: + 2 tb extra virg olive oil,
5 medium: Onions, chopped
2 tbsp: Pine nuts,
1 cup: Long grain rice,
2 small: Tomatoes, mashed
2 tbsp: Currants,
1 tbsp: Sugar,
1 tbsp: Mint,
1 tsp: Dill weed,
1/2 tsp: Cinnamon,
1/8 tsp: Allspice,
1 pinch: Cloves,
1 pinch: Nutmeg,
Salt,
Juice of 1 lemon,
Water,

Directions:

Cut 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"


Source from luhu.jp