This colorful and tasty version of dolmas, stuffed vegetables, uses red bell pepper 'cups' and an aromatic filling make with ground beef or lamb and rice.
4 red bell peppers (or green, orange, yellow, etc.)
2 cups cooked rice
1 pound lean ground beef or lamb
1 small onion, finely chopped
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice (optional)
1 large egg, beaten
1 (14.5-ounce) can peeled whole tomatoes (undrained), chopped
1 (8-ounce) can tomato sauce
2 cloves garlic, minced
1/4 teaspoon ground black pepper
1/8 teaspoon ground red pepper
- Cut peppers in half lengthwise; remove stems, seeds and ribs. Set aside.
- Stuffing: Combine rice, beef, onion, parsley, salt, black pepper, nutmeg, cinnamon, allspice and egg in large bowl. Press stuffing into pepper halves, rounding mixture on top.
- Sauce: Blend tomatoes, tomato sauce, garlic, black pepper and red pepper in large skillet. Place peppers in sauce, stuffing side up. Bring sauce to a boil; simmer, covered, 30 to 40 minutes, or until meat is cooked.
- Remove stuffed peppers from sauce with slotted spoon. Reduce sauce, if necessary; pour over peppers.
Makes 4 servings.
Recipe provided courtesy of USA Rice Federation.