| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Turkish | Ethnic | 6 | Servings |
INGREDIENTS
| 12 | Green bell peppers | |
| 3 | Tomatoes, optional | |
| quartered | ||
| Parsely stems | ||
| 1 | T | Butter |
| Salt and pepper to taste | ||
| 2 | c | Water |
| Meat and rice stuffing | ||
| 3 | c | Yoghurt |
INSTRUCTIONS
Cut a thin slice from the stem end of the peppers, remove seeds and membranes, wash and save tops to act as lids. Wash. Drain upside-down. Fill peppers with meat and rice stuffing, replace lids and cover tops either with pepper stems or with quartered tomatoes, skinside up. Line the bottom of a large saucepan with parsely stems. Add salt, pepper an water. Dot with butter. Place a plate upside-down on peppers. Cover and cook on lowest possible heat until peppers are tender (about 40 minutes). Transfer stuffed pepprs to a platter. Pour remaining liquid (about 8 tbsns) from the saucepan over the peppers. Serve hot with yoghurt and salad as a main course. From Turkish Cookery by Gulseren Ramazanoglu (Yoghurt is something made by the Turkish people and is also eaten in other Mid-East countries. I've tried it and liked it but haven't been able to duplicate. Plain American yogurt is not my idea of a good substitute.) Posted by Damita Green in Fidonet Intercook From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 59
Calories From Fat: 20
Total Fat: 2.3g
Cholesterol: 5.1mg
Sodium: 115.2mg
Potassium: 402.5mg
Carbohydrates: 9.9g
Fiber: 3.3g
Sugar: 5.4g
Protein: 1.9g