Guest guest Posted January 3, 2002 Report Share Posted January 3, 2002 Green Pepper Dolmas Makes 4 servings 6 green bell peppers 3/4 cup + 2 tb extra virgin olive oil 5 onions chopped 2 tablespoons pine nuts 1 cup long grain rice 2 tomatoes mashed 2 tablespoons currants 1 tablespoon sugar 1 tablespoon fresh mint 1 teaspoon dill weed 1/2 teaspoon cinnamon 1/8 teaspoon allspice 1 pinch cloves 1 pinch nutmeg Salt Lemon juice from 1 lemon Water Cut off tops of peppers & save them. Remove seeds & membranes, wash, drain & set aside. In a heavy pot, heat 3/4 cup olive oil & saute the onions & pine nuts for 15 to 20 minutes. Add rice & cook 10 to 15 minutes, stirring frequently. Add tomatoes & cook for 5 minutes longer. Blend in the currants, sugar, mint, dill, spices, salt & 3/4 c hot water. Simmer covered for 15 minutes until all the water is absorbed. Allow to cool. Mix filling well. Stuff peppers firmly but not too tightly. Replace tops. Spread a sheet of wax paper in bottom of skillet. Stand peppers upright, side by side on the paper. Combine 1 cup hot water with 1/4 ts salt & 2 tb olive oil. Pour over peppers. Place a plate upside down over them to act as a weight. Cover & cook for 40 to 50 minutes. Serve cold, sprinkled with lemon juice as part of a buffet. <)))>< Christian Vegan Cooking http://www.Christian-Vegan-Cooking Quote Link to comment Share on other sites More sharing options...
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