Felfel Dolma (stuffed Bell Peppers)

Felfel Dolma, or Stuffed Bell Peppers, is a traditional dish from Tajik Cuisine that features a flavorful filling of rice, meat, and aromatic spices, all encased in sweet bell peppers. This dish is a perfect combination of savory and sweet flavors, making it a popular choice for family gatherings and special occasions.

Felfel Dolma (stuffed Bell Peppers)

Ingredients

  • 4 large bell peppers
  • 1 cup cooked rice
  • 1/2 lb ground beef or lamb
  • 1 onion, finely chopped
  • 2 tomatoes, diced
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh dill, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 cup beef or vegetable broth

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds and membranes.
  3. In a large bowl, combine the cooked rice, ground beef or lamb, onion, tomatoes, garlic, parsley, dill, cumin, paprika, salt, and pepper. Mix well.
  4. Stuff the bell peppers with the rice and meat mixture, and place them in a deep baking dish.
  5. Drizzle the stuffed bell peppers with olive oil and pour the broth into the bottom of the baking dish.
  6. Cover the baking dish with foil and bake for 45 minutes.
  7. Remove the foil and bake for an additional 15 minutes, or until the peppers are tender and the filling is cooked through.
  8. Serve the Felfel Dolma hot, garnished with additional fresh herbs 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
15g
Carbohydrates
30g
Fat
12g

Supplies

Large baking dish Foil

Tools

Knife Cutting board Large bowl Measuring cups and spoons

Serving suggestions

Serve the Felfel Dolma with a side of yogurt or a fresh salad for a complete meal.

Tips & tricks

For a vegetarian version, replace the ground meat with cooked lentils or chickpeas.

Cost

$15