Dolma, Stuffed Dried Peppers And Eggplants – a delicious recipe with rice, chili paste, mint, cumin, salt, oil. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
In a bowl add all the ingredients and mix well.
2
Cut the tops off the chilies or capsicums and deseed.
3
Wash well and fill each with the rice mixture until 3/4 full.
4
Place the veggies in a small saucepan or frying pan.
5
Fill the saucepan with water until it nearly comes to the tops of the veggies, place the lid on the saucepan.
6
Bring the water to the boil then turn down and simmer on medium heat until the rice is cooked (probably 40 minutes).
7
Check the water level as you don't want to run out of water and burn everything.
8
Leave the dolma to cool down in the saucepan with the lid covered after you have taken them off the heat.
9
Serve with a bowl of Cack, sa
182
kcal
Calories
1
g
Fat
40
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup rice, 3 tablespoons chili paste, 1 tablespoon mint, cumin, and more.
Yes, Dolma, Stuffed Dried Peppers And Eggplants falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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