Stuffed Green Peppers

Biber Dolmasi
Ingredients Measure Amount
Onion 6 large 600 gr.
Olive Oil ¾ cup 150 gr.
Pine nuts 2 table spoons 20 gr.
Rice 1/3 cup 240 gr.
Tomato 3 small 250 gr.
Salt 3 dessert spoons 18 gr.
Sugar 2 dessert spoons 8 gr.
Water (hot) ¼ cup 500 gr.
Currants 2 table spoons 20 gr.
Green Peppers 12 medium 850 gr.
Parsley 1 small bunch 40 gr.
Dill 1 small bunch 30 gr.
Fresh Mints 10-15 leaves 10 gr.
Cinnamon 1 dessert spoon 2 gr.
Black Pepper ¾ dessert spoon 1.5 gr.
Allspice ¾ dessert spoon 1.5 gr.
Lemon juice 2 table spoons 20 gr.

Servings: 6

Biber DolmaPreparation:
Peel and finely chop the onions, place in a sauce pan together with the oil and the nuts, cover and put on low heat to get tender, stirring occasionally. Remove the lid and stir for a few minutes to get the nuts slightly browned. Wash the rice and drain, add to the pan and stir a couple of times. Wash the tomatoes, set aside one and grate the others into the pan.

Add 2 dessert spoons of salt, sugar and 1 cup of water, stir, sprinkle the currants and cook for 10 - 15 minutes first on medium and then low heat until the juices are reduced. Wash the peppers, parsley and dill, push open the stalk ends of the peppers and clean out the seeds. Sprinkle the remaining salt to the insides. Sort the parsley and dill, chop finely and add to the rice together with the mint and the spices. Let simmer for 10 minutes. Quarter the remaining tomato and slice half cm. thick. Fill the peppers with the prepared stuffing and cover the tops with tomato slices and place in a shallow pan. Cover them with a heath resistant plate. Add the remaining 1/4 cup of hot water and cook for approximately 50 minutes.

Nutritional Value: (in approximately one serving)
Energy 467 cal., Protein 6.8 g., Fat 27.7 g., Carbohydrate 50.7 g., Calcium 66 mg., Fe 2.83 mg., Phosphorus 136 mg., Zinc 2 mg., Sodium 1205 mg., Vitamin A 1576 ju., Thiamine 0.21 mg., Riboflavin 0.17 mg., Niacin 2.03 mg., Vitamin C 99 mg., Cholesterol 0 mg.

Notes: Stuffed green peppers is mostly favored in the Western regions. During meals it is served as a second course after a meat course. It's also popular as a cold appetizer or picnic food.