This is again my Mother’s favorite. She actually craves for it. I cannot say this is a quick and easy recipe. Actually all kinds of “dolma” (stuffed vegetables) do not sound easy to me. On the other hand they are all very tasty and well worth the effort. Give it a try.
The good part of this recipe is that if you run out of peppers; you have two options either fill a tomato with the stuffing or let the kids have the stuffing as a rice Pilaf. I am sure they will love it, mine fight over it.
Look how pretty they look even in the pot.
Enjoy.
Stuffed Peppers with Olive Oil
This is a vegan olive oil dish. Served warm or cold.
Servings 5 servings
Calories 270kcal
Ingredients
- 500 gram green bell peppers makes 10
- 1 cup rice
- 5 onions chopped well
- 1 tablespoon pine nuts
- 2 tablespoon currants
- 1 teaspoon sugar
- 50 grams parsley chopped
- 50 grams dill chopped
- 180 grams olive oil
- 1 tablespoon tomato paste
- 1 tomato
- ½ lemon
- 1 teaspoon dry mint
- 1 teaspoon salt
- 1 pinch black pepper
- 1 pinch all spice
Instructions
- Pick small sized peppers. If not possible try to pick ones that are similar size, they will look better in your serving dish. Push the top part inwards to the bell so the stalk goes in and you can take it out without tearing the green parts. Wash out the seeds. Set aside the hole facing down so there is no water left inside.
- Wash the currant and clear the stalks if any. Soak in warm water for 5 minutes.
- Wash the rice and drain.
- Add the olive oil in a mid size pot and add the onions.
- Add the pine nut and cook until the onions become translucent.
- Add the rice. Stir until rice becomes shiny.
- Add the tomato paste and stir.
- Add the currants, salt and sugar.
- Add 1 cup of warm water. Close the lid. Cook until the water is absorbed and the rice is half ready with low heat.
- After closing the heat add the other spices, chopped parsley, mint and dill.
- Add the lemon and stir well. Let it cool for 15 minutes.
- Put this mixture into each pepper. Do not stuf them too hard and leave them filled but loose.
- Cut the tomato into small pieces. Take out the seeds (you can use them in a salad or similar). Use these tomato pieces as lids for each pepper. Put the peppers back into the pot.
- Add about 150 millilitres water and cook until the peppers are cooked. If the water is finished and the peppers are still not cooked, add some more hot water and cook longer.
- If the peppers are cooked and there is still some water left; cook some more with open lid so the water can evaporate.
- Serve chilled or at room temperature with lemon wedges or plain yogurt as a side dish.