Zeytinyagli biber dolmasi
A gluten-free, dairy-free, lacto-ovo vegetarian, and vegan hor d'oeuvre featuring rice-stuffed bell peppers, which covers 18% of your daily vitamins and minerals. Perfect for a light and healthy meal, best enjoyed during a casual gathering or as an appetizer. Similar recipes include Linguica and Rice Stuffed Bell Peppers, Stuffed Bell Peppers with Chicken Italian Sausage, Rice, and Spinach, and Blast of Color Mexican Stuffed Bell Peppers with Chicken and Rice.
Ingredients
ground allspice
0.5 tsps
bell pepper
6.1 lb
ground cinnamon
0.25 tsps
fresh mint
1 Tbsp
olive oil
1 Tbsp
onion
2
rice
3.53 oz
salt
1 Tbsp
sugar
0.5 tsps
tomatoes
0.5
tomato paste
1 tsp
water
1 cup
Method
- 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
Nutrition:
Carbs
45 g
Fat
4 g
Protein
6 g
Share recipe:
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