Rice Stuffed Bell Peppers (Zeytinyagli Biber Dolmasi)
Rice Stuffed Bell Peppers (Zeytinyagli Biber Dolmasi) is a hor d'oeuvre that serves 5. One serving contains 174 calories, 4g of protein, and 4g of fat. For $1.29 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. If you have rice, tomato, water, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. From preparation to the plate, this recipe takes approximately 45 minutes. Only a few people made this recipe, and 5 would say it hit the spot. It is brought to you by Foodista. With a spoonacular score of 83%, this dish is great. If you like this recipe, take a look at these similar recipes: Linguican and Rice Stuffed Bell Peppers, Blast of Color Mexican Stuffed Bell Peppers with Chicken and Rice, and Stuffed Bell Peppers with Chicken Italian Sausage, Rice, and Spinach.
Servings: 5
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1/2 teaspoon allspice
2 pounds ( - 1kg) Bell peppers
1/4 teaspoon cinnamon
1 tablespoon dried/fresh mint
1 tablespoon Olive oil
2 onions, finely chopped
100 grams of rice
1 tablespoon salt
1/2 teaspoon sugar
1/2 tomato, sliced 4 pieces for caps
1 teaspoon tomato paste
1 cup hot water
Equipment:
sauce pan
pot
Cooking instruction summary:
- Cut tops off peppers, remove seeds and wash.
- Saute onions with olive oil lightly.
- Stir in chopped tomatoes and tomato paste.
- Saut for 3 more minutes.
- Add the rice and braise for 5 minutes.
- Then add salt, sugar, the spices and, hot water.
- Simmer until all liquid is evaporated.
- Let it cool for a while.
- With a spoon fill the peppers with the mixture.
- Place one slice of tomato as a cap on top of each pepper.
- In a large saucepan or pot, place the rice stuffed bell peppers. Add water, enough to almost cover half height of the peppers.
- Close the lid and cook on low heat, for about 15-20 minutes.
- Serve warm or hot.
- ENJOY
Step by step:
1. Cut tops off peppers, remove seeds and wash.
2. Saute onions with olive oil lightly.Stir in chopped tomatoes and tomato paste.Saut for 3 more minutes.
3. Add the rice and braise for 5 minutes.Then add salt, sugar, the spices and, hot water.Simmer until all liquid is evaporated.
4. Let it cool for a while.With a spoon fill the peppers with the mixture.
5. Place one slice of tomato as a cap on top of each pepper.In a large saucepan or pot, place the rice stuffed bell peppers.
6. Add water, enough to almost cover half height of the peppers.Close the lid and cook on low heat, for about 15-20 minutes.
7. Serve warm or hot.ENJOY
Nutrition Information:
covered percent of daily need
