Stuffed Bell Peppers (Meat Dolma)

1. 1

   Cut a thin slice from the stem end of the peppers, remove seeds and membranes, wash and save tops to act as lids.

2. 2

   Wash.

3. 3

   Drain upside-down.

4. 4

   Fill peppers with meat and rice stuffing, replace lids and cover tops either with pepper stems or with quartered tomatoes, skinside up.

5. 5

   Line the bottom of a large saucepan with parsely stems.

6. 6

   Add salt, pepper an water.

7. 7

   Dot with butter.

8. 8

   Place a plate upside-down on peppers.

9. 9

   Cover and cook on lowest possible heat until peppers are tender (about 40 minutes).

10. 10

    Transfer stuffed pepprs to a platter.

11. 11

    Pour remaining liquid (about 8 tbsns) from the saucepan over the peppers.

12. 12

    Serve hot with yogurt and salad as a main course.

* Per serving · 4 servings · Values may vary.