This is a print preview of "Bell Pepper Dolmas In Olive Oil" recipe.

Bell Pepper Dolmas In Olive Oil Recipe
by Global Cookbook

Bell Pepper Dolmas In Olive Oil
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 4

Ingredients

  • 6 sm Green bell peppers
  • 3/4 c. + 2 tb extra virg extra virgin olive oil
  • 5 med Onions, minced
  • 2 Tbsp. Pine nuts
  • 1 c. Long grain rice
  • 2 sm Tomatoes, mashed
  • 2 Tbsp. Currants
  • 1 Tbsp. Sugar
  • 1 Tbsp. Mint
  • 1 tsp Dill weed
  • 1/2 tsp Cinnamon
  • 1/8 tsp Allspice
  • 1 pch Cloves
  • 1 pch Nutmeg Salt Juice of 1 lemon Water

Directions

  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.