Stuffed Bell Peppers (Meat Dolma) – a delicious recipe with green bell peppers, tomatoes, parsley sprigs, butter, salt, water. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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
Wash.
3
Drain upside-down.
4
Fill peppers with meat and rice stuffing, replace lids and cover tops either with pepper stems or with quartered tomatoes, skinside up.
5
Line the bottom of a large saucepan with parsely stems.
6
Add salt, pepper an water.
7
Dot with butter.
8
Place a plate upside-down on peppers.
9
Cover and cook on lowest possible heat until peppers are tender (about 40 minutes).
10
Transfer stuffed pepprs to a platter.
11
Pour remaining liquid (about 8 tbsns) from the saucepan over the peppers.
12
Serve hot with yogurt and salad as a main course.
307
kcal
Calories
9
g
Fat
46
g
Carbs
11
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.
How did you like this recipe?
Thank you — your rating has been saved!
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: 12 small green bell peppers, 3 each tomatoes optional, quartered, 1 x parsley sprigs, 1 tablespoon butter, and more.
Yes, Stuffed Bell Peppers (Meat Dolma) falls under the General 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
