Dolma (stuffed Bell Peppers)
Dolma, or Stuffed Bell Peppers, is a popular dish in Afghan cuisine. It is a flavorful and satisfying meal that is perfect for a family dinner or a gathering with friends.
Ingredients
- 4 large bell peppers
- 1 cup rice
- 1 lb ground beef or lamb
- 1 onion, finely chopped
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh mint
- 1/4 cup raisins
- 1/4 cup pine nuts
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- 2 cups chicken 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 rice, ground beef or lamb, onion, parsley, dill, mint, raisins, pine nuts, cumin, coriander, cinnamon, salt, and pepper.
- Stuff the bell peppers with the rice and meat mixture.
- Place the stuffed bell 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 side of yogurt or salad 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
- 250 per serving
- Protein
- 15g
- Carbohydrates
- 30g
- Fat
- 8g
Supplies
Deep pot
Tools
Knife Cutting board Mixing bowl
Serving suggestions
Serving Suggestions: Serve the dolma with a side of yogurt and a fresh salad.
Tips & tricks
Tips: You can also use a mix of bell peppers, including red, yellow, and green, for a colorful presentation.
Cost
$15