Rice Stuffed Bell Peppers (Zeytinyagli Biber Dolmasi)

1. 1

   Cut tops off peppers, remove seeds and wash.

2. 2

   Saute onions with olive oil lightly.

3. 3

   Stir in chopped tomatoes and tomato paste.

4. 4

   Saute for 3 more minutes.

5. 5

   Add the rice and braise for 5 minutes.

6. 6

   Then add salt, sugar, the spices and, hot water.

7. 7

   Simmer until all liquid is evaporated.

8. 8

   Let it cool for a while.

9. 9

   With a spoon fill the peppers with the mixture.

10. 10

    Place one slice of tomato as a cap on top of each pepper.

11. 11

    In a large saucepan or pot, place the rice stuffed bell peppers. Add water, enough to almost cover half height of the peppers.

12. 12

    Close the lid and cook on low heat, for about 15-20 minutes.

13. 13

    Serve warm or hot.

14. 14

    Cut tops off peppers, remove seeds and wash. In a saucepan, place the olive oil and finely chopped onions. Saute lightly. Add chopped tomatoes and tomato paste, saute for 3 more minutes.Add the rice and braise for 5 minutes. Then add salt, sugar, allspice, cinnamon, dried mint and1 cup hot water. Stir and simmer until all liquid is evaporated.Let it cool.With a spoon fill the peppers with the mixture. Place one slice of tomato as a cap on top of each pepper. In a large saucepan or pot, place the rice stuffed bell peppers in the bottom. Add warm water, enough to almost cover half height of the peppers.

15. 15

    Close the lid and cook on low-medium heat, until the peppers get soft, for about 15-20 minutes. Cool before serving.

* Per serving · 4 servings · Values may vary.