Bell Pepper Dolmas In Olive Oil Recipe

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Servings: 4


Cost per serving $1.86 view details


  1. Cut off tops of peppers & save them. Remove seeds & membranes, wash, drain & set aside.
  2. In a heavy pot, heat 3/4 c. extra virgin olive oil & saute/fry the onions & pine nuts for 15 to 20 min. Add in rice & cook 10 to 15 min, stirring frequently. Add in tomatoes & cook for 5 min longer. Blend in the currants, sugar, mint, dill, spices, salt & 3/4 c warm water. Simmer covered for 15 min till all the water is absorbed. Allow to cold.
  3. Mix filling well. Stuff peppers firmly but not too tightly. Replace tops. Spread a sheet of wax paper in bottom of skillet. Stand peppers upright, side by side on the paper. Combine 1 c. warm water with 1/4 ts salt & 2 tb extra virgin olive oil. Pour over peppers. Plce a plate upside down over them to act as a weight. Cover & cook for 40 to 50 min. Serve cool, sprinkled with lemon jiuice as part of a buffet.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 329g
Recipe makes 4 servings
Calories 296  
Calories from Fat 25 8%
Total Fat 2.98g 4%
Saturated Fat 0.38g 2%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 14mg 1%
Potassium 600mg 17%
Total Carbs 62.44g 17%
Dietary Fiber 5.7g 19%
Sugars 15.26g 10%
Protein 6.66g 11%
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