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Stuffed Bell Peppers in olive oil (4 serving)

For Peppers:
- Bell Peppers 8medium size
- Tomatoes 2 medium size
- Olive oil 1/4 cup
- Sugar 1/4 teaspoon
- salt
- Hot Water 1 1/2 cup
For the Filling:
- Rice 3/4 cup

- Currants 1 1/2 tablespoon
- Onions 3 medium size
- Fresh mint 1/4 bunch
- Dill 1/2 bunch
- Pine nuts 1 1/2 tabllespoons
- Sunflower oil 3 tablespoons
- Olive oil 3 tablespoons
- Sugar 1/2 teaspoon
- Ground cinnamon 1/2 teaspoon
- Ground allspice 1/2 teaspoon
- Salt
- Hot water 4/5 cup

bell pepper dolma

Remove the seeds form bell peppers by pressing their stalks inwards. Wash tomatoes and cut in pieces that would cover tops of pepper. Sort rice and let it rest in warm water for 1 hour and then rinse several times until water runs clean. let currants sit in warm water for one hour. Peel and finely chop the onions. Clean mint and dill and chop them as well.
Place pine nuts, sunflower oil and olive oil in an oven proof dish. Roast at 100% for 4 minutes until pine nuts become golden brown. Add onions and continue to cook for 6 more minutes.
When onions are brown add rice and continue to cook for 2.30 minutes. Then add currants, mix well and cook for another 2.30 minutes. Afterwards mix in sugar, cinnamon, allspice, salt and wate, cover with a plastic cooking film and cook for 3 more minutes. Finally add chopped dill and mint, mix and let it rest for ten minutes after covering it up with a clean cloth.
When the filling cools down stuff the bell peppers. Cover with tomato pieces if you wish. Put dolmas in an ovenproof dish. Mix olive oil, salt, sugar, and hot water and pour over the dolmas. Cover the dish with aplastic cooking film, and coock at 100% for 10 minutes ( at the half of the cooking time take some the juice and pour over the dolmas).
After taking out of the oven let it cool with plastic film for 20 minutes. Serve warm or cold with lemon slices.




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