Ingredients
- 10 medium bell peppers
- 1 lb meat (beef, lamb, or turkey)
- 1 large onion chopped
- 1 cup rice rinsed
- 1/2 cup yellow split peas rinsed
- 1 bunch parsely chopped
- 1 bunch chives or scallions, chopped
- 1 bunch dill chopped
- 2 tbsp tarragon * dried
- 2 tbsp basil dried
- 1/2 tsp turmeric
- dash cinnamon
- 2 lemons juiced
- 2 tbsp tomato sauce optional
- olive oil
- water
- salt to taste
- pepper to taste
- sugar optional
Servings: servings
Instructions
- Cut the tops of each bell pepper and set aside, clean the inside of peppers and remove seeds, lightly salt inside of each pepper.
- In a frying pan saute onions in 2 tablespoons of oil until soft and transparent, add turmeric, ground meat, salt and pepper to taste and brown the meat. Set aside.
- In a medium saucepan, place rice and the split peas, add 3 cups of water, 2 tablespoons of oil and a teaspoon of salt. Cover and cook on medium-low heat until water is fully absorbed for 15-20 minutes.
- In a large mixing bowl, combine the ground meat, rice and peas, chopped fresh vegetables, dried herbs and salt and pepper. Mix thoroughly.
- Spoon the rice and meat mixture into the bell peppers.
- Arrange the stuffed peppers in a large pot, put tops back on the peppers.
- In a small bowl, mix 1- 1/2 cups of water, 2 tablespoons of olive oil, lemon juice, tomato sauce, salt and pepper. Pour the mixture over the peppers. Cover and cook for about an hour on medium to low heat until the peppers are well cooked.
- You can also bake this dish in a pre-heated oven at 375 degrees Fahrenheit for 50 minutes. If you like a sweet dolmeh sprinkle 1-2 tablespoons of sugar over the peppers before placing them in the oven.
- Serve warm with pickles and bread.
Recipe Notes
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