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1
Cut off the stems of the bell peppers and remove the seeds.
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2
To prepare the filling, finely chop the onion and parsley.
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3
Combine the meat, tomato paste, salt, and pepper in a bowl and thoroughly mix together.
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4
Add the rice, onion, and parsley to the bowl and mix.
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5
Stuff into the bell peppers.
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6
(You can cover the tops with onion.)
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7
Arrange the bell peppers in a pot that's just big enough for them to stand upright.
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8
(If the pot is big, add a potato or onion to fill the space)
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9
Add the B seasonings, and fill the pot with water to half the height of the peppers.
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10
Turn on the heat, and once it comes to a boil, pour 1 tablespoon of the soup inside each pepper.
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11
Cover with the lid and simmer over low heat.
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12
It's done after it simmers for about an hour.
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13
Serve it hot or chilled as an appetizer.
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14
I recommend serving it with a mint yogurt sauce.
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15
I found miniature yellow bell peppers.
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16
Small peppers are cute!
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17
I stuffed them with couscous.
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18
I used cooked couscous, so there was not need to worry about any grainy texture from not being cooked through.
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19
(The bell peppers were grilled.)
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20
Langkorn Spitzenreis is a yellow, long-grain rice compared to Japanese rice.
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21
The texture is less chewy.
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22
Enjoy the soup as well.
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23
Add the vegetables that you used to fill the space in Step 4 for a delicious touch.
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24
Remove the inside of the zucchinis, stuff them with the filling, then simmer...
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25
....now you have zucchini dolma.
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26
I made the filling with just minced meat.
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27
Pour on the mint yogurt source
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28
Here's the grilled version:
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29
Cook the onion and ham with cooked Basmati rice.
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30
Season with tomato paste and vegetable bullion.
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31
Stuff the tomato pilaf inside the deseeded bell peppers.
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32
Drizzle a small amount of vegetable over the peppers, then grill in the oven.
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33
Here they are stuffed with pilaf.
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34
Cook the onion and mushrooms with the cooked Basmati rice and season with salt and pepper (and chili powder to taste).
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35
Stuff the pilaf filling inside the bell peppers and simmer with bouillon.
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36
Add ketchup to the bouillon to make a sauce.
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37
Serve the pilaf-stuffed peppers with tomato sauce.
