Rice Stuffed Bell Peppers (Zeytinyagli Biber Dolmasi)
Rice Stuffed Bell Peppers (Zeytinyagli Biber Dolmasi) is a hor d'oeuvre that serves 5.
- Servings: 5
- Total cooking time:
Ingredients:
- 1/2 teaspoon allspice
- 2 pounds ( - 1kg) Bell peppers
- 1/4 teaspoon cinnamon
- 1 tablespoon dried/fresh mint
- 1 tablespoon Olive oil
- 2 onions, finely chopped
- 100 grams of rice
- 1 tablespoon salt
- 1/2 teaspoon sugar
- 1/2 tomato, sliced 4 pieces for caps
- 1 teaspoon tomato paste
- 1 cup hot water
Instructions:
- Cut tops off peppers, remove seeds and wash.
- Saute onions with olive oil lightly.Stir in chopped tomatoes and tomato paste.Saut for 3 more minutes.
- Add the rice and braise for 5 minutes.Then add salt, sugar, the spices and, hot water.Simmer until all liquid is evaporated.
- Let it cool for a while.With a spoon fill the peppers with the mixture.
- Place one slice of tomato as a cap on top of each pepper.In a large saucepan or pot, place the rice stuffed bell peppers.
- Add water, enough to almost cover half height of the peppers.Close the lid and cook on low heat, for about 15-20 minutes.
- Serve warm or hot.ENJOY
