Bell Pepper Dolmas In Olive Oil

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John Thompson

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Turkish	Side dish, Vegetables	4	Servings

INGREDIENTS

6		Green bell peppers
3/4	c	+ 2 tb extra virg olive oil
5		Onions, chopped
2	T	Pine nuts
1	c	Long grain rice
2		Tomatoes, mashed
2	T	Currants
1	T	Sugar
1	T	Mint
1	t	Dill weed
1/2	t	Cinnamon
1/8	t	Allspice
1	pn	Cloves
1	pn	Nutmeg
		Salt
		Juice of 1 lemon
		Water

INSTRUCTIONS

Cut off tops of peppers & save them.  Remove seeds & membranes, wash,
drain & set aside.  In a heavy pot, heat 3/4 cup olive oil & saute the
onions & pine nuts  for 15 to 20 minutes.  Add rice & cook 10 to 15
minutes, stirring  frequently. Add tomatoes & cook for 5 minutes
longer. Blend in the  currants, sugar, mint, dill, spices, salt & 3/4 c
hot water. Simmer  covered for 15 minutes until all the water is
absorbed. Allow to cool.  Mix filling well.  Stuff peppers firmly but
not too tightly. Replace  tops. Spread a sheet of wax paper in bottom
of skillet. Stand peppers  upright, side by side on the paper. Combine
1 cup hot water with 1/4  ts salt & 2 tb olive oil.  Pour over peppers.
Plce a plate upside  down over them to act as a weight.  Cover & cook
for 40 to 50  minutes. Serve cold, sprinkled with lemon jiuice as part
of a buffet.  Ayla Esen Algar, "The Complete Book of Turkish Cooking"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“To ignore our Creator is the height of selfishness”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 188 Calories From Fat: 29 Total Fat: 3.5g Cholesterol: 0mg Sodium: 84mg Potassium: 505mg Carbohydrates: 37.9g Fiber: 5.2g Sugar: 15.2g Protein: 4.5g