Rice Stuffed Bell Peppers (Zeytinyagli Biber Dolmasi)
Ready in : 45 mins
Rice Stuffed Bell Peppers (Zeytinyagli Biber Dolmasi) is a hor d'oeuvre that serves 5. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 174 calories, 4g of protein, and 4g of fat per serving. For $1.29 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. 5 people have made this recipe and would make it again. This recipe from Foodista requires allspice, tomato paste, rice, and tomato. Overall, this recipe earns an awesome spoonacular score of 81%.
Ingredients
allspice
0.5 teaspoon
bell peppers
1 kg
cinnamon
0.25 teaspoon
dried/fresh mint
1 tablespoon
olive oil
1 tablespoon
onions
2
rice
100 grams
salt
1 tablespoon
sugar
0.5 teaspoon
tomato
0.5
tomato paste
1 teaspoon
water
1 cup
Cooking in Steps
-
1Cut tops off peppers, remove seeds and wash.
peppers
seeds
-
2Saute onions with olive oil lightly.Stir in chopped tomatoes and tomato paste.Saut for 3 more minutes.
tomato paste
olive oil
tomato
onion
-
3Add the rice and braise for 5 minutes.Then add salt, sugar, the spices and, hot water.Simmer until all liquid is evaporated.
spices
sugar
water
rice
salt
-
4Let it cool for a while.With a spoon fill the peppers with the mixture.
peppers
-
5Place one slice of tomato as a cap on top of each pepper.In a large saucepan or pot, place the rice stuffed bell peppers.
bell pepper
pepper
tomato
rice
sauce pan
pot -
6Add water, enough to almost cover half height of the peppers.Close the lid and cook on low heat, for about 15-20 minutes.
peppers
water
-
7Serve warm or hot.ENJOY
