Dolma (crimean Tatar Stuffed Bell Peppers)
Dolma is a traditional dish in Cossack cuisine, specifically Crimean Tatar Stuffed Bell Peppers. This recipe combines flavorful ground meat, rice, and aromatic herbs, all wrapped in sweet bell peppers.
Ingredients
- 6 large bell peppers
- 1 lb ground beef or lamb
- 1 cup uncooked rice
- 1 onion, finely chopped
- 2 tomatoes, diced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh mint
- 2 cloves garlic, minced
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 cups beef or vegetable broth
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes.
- In a large bowl, mix together the ground meat, rice, onion, tomatoes, herbs, garlic, paprika, salt, and pepper.
- Stuff the bell peppers with the meat and rice mixture.
- Place the stuffed peppers in a deep pot and pour the broth over them.
- Cover the pot and cook on the stovetop over medium heat for 1 hour, or until the peppers are tender and the filling is cooked through.
- Serve the dolma hot, with a dollop of sour cream or yogurt if desired.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 20g
- Carbohydrates
- 25g
- Fat
- 12g
Supplies
Deep pot
Tools
Knife Cutting board Large bowl
Serving suggestions
Serve the dolma with a side of pilaf and a fresh salad.
Tips & tricks
For a vegetarian version, replace the ground meat with cooked lentils and add extra vegetables to the filling.
Cost
$15