Stuffed Bell Peppers (meat Dolma) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
12 small: Green bell peppers,
3: Tomatoes, (optional) quartered
Parsely stems,
1 tbsp: Butter,
Salt and pepper to taste,
2 cup: Water,
Meat and rice stuffing,
3 cup: 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. 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
Source from luhu.jp
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
Source from luhu.jp
Tags
Ethnic