Difference between revisions of "Dolmas"
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* ⅛ teaspoon [[cayenne pepper|ground red pepper]] | * ⅛ teaspoon [[cayenne pepper|ground red pepper]] | ||
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# Cut [[peppers]] in half lengthwise; remove stems, seeds and ribs. | # Cut [[peppers]] in half lengthwise; remove stems, seeds and ribs. | ||
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[[Category:Red bell pepper Recipes]] | [[Category:Red bell pepper Recipes]] | ||
[[Category:Tomato Recipes]] | [[Category:Tomato Recipes]] | ||
| − | [[Category: | + | [[Category:Lamb Recipes]] |
| + | [[Category:Meat Recipes]] | ||
[[Category:Ground beef Recipes]] | [[Category:Ground beef Recipes]] | ||
| − | [[Category:Greek Meat | + | [[Category:Greek cuisine]] |
| − | [[Category: | + | [[Category:Meat Recipes]] |
| + | [[Category:Meat Recipes]] | ||
Latest revision as of 13:19, 15 July 2012
Description
Stuffed peppers
- Makes 4 servings
Ingredients
- 4 small red bell peppers
Stuffing
- 2 cups cooked rice
- 1 pound lean ground beef or lamb
- 1 small onion, finely chopped
- ¼ cup chopped fresh parsley
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground allspice (optional)
- 1 egg, beaten
Sauce
- 1 x 14½-ounce can peeled whole tomatoes (undrained), chopped
- 1 x 8-ounce can tomato sauce
- 2 cloves garlic, minced
- ¼ teaspoon ground black pepper
- ⅛ teaspoon ground red pepper
Procedures
- Cut peppers in half lengthwise; remove stems, seeds and ribs.
- Set aside.
- 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.
- 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.
