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:

  1. Cut tops off peppers, remove seeds and wash.
  2. Saute onions with olive oil lightly.
  3. Stir in chopped tomatoes and tomato paste.
  4. Saut for 3 more minutes.
  5. Add the rice and braise for 5 minutes.
  6. Then add salt, sugar, the spices and, hot water.
  7. Simmer until all liquid is evaporated.
  8. Let it cool for a while.
  9. With a spoon fill the peppers with the mixture.
  10. Place one slice of tomato as a cap on top of each pepper.
  11. In a large saucepan or pot, place the rice stuffed bell peppers. Add water, enough to almost cover half height of the peppers.
  12. Close the lid and cook on low heat, for about 15-20 minutes.
  13. Serve warm or hot.
  14. 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:

Quickview
173 Calories
4g Protein
3g Total Fat
33g Carbs
30% Health Score
Limit These
Calories
173k
9%

Fat
3g
6%

  Saturated Fat
0.57g
4%

Carbohydrates
33g
11%

  Sugar
11g
12%

Cholesterol
0.0mg
0%

Sodium
1419mg
62%

Get Enough Of These
Protein
4g
8%

Vitamin C
261mg
317%

Vitamin A
6427IU
129%

Vitamin B6
0.68mg
34%

Manganese
0.55mg
28%

Folate
105µg
26%

Vitamin E
3mg
25%

Fiber
5g
22%

Potassium
559mg
16%

Vitamin B3
2mg
12%

Vitamin K
12µg
12%

Vitamin B2
0.2mg
12%

Vitamin B1
0.15mg
10%

Phosphorus
92mg
9%

Magnesium
36mg
9%

Vitamin B5
0.91mg
9%

Iron
1mg
7%

Copper
0.12mg
6%

Zinc
0.84mg
6%

Selenium
3µg
5%

Calcium
38mg
4%

covered percent of daily need
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