Stuffed bell peppers or Turkish Dolma



I love stuffed bell peppers. I guess it was one of the first Turkish dishes that I tried and really enjoyed! So time from time I like to make them myself, plus I like experimenting with the filling. Today, almost Turkish version, but I added some carrots into the filling and originally it would be with ground beef, I used chicken.

What we need:

6 bell peppers ( red or green)
1 chicken breast
1 small onion
2 tomatoes
1 carrot
200ml of rice
red pepper flakes ( tr. pul biber)
parsley
mint
pine nuts
dried currants
cumin
salt and pepper to taste
2 tbps of olive oil
1 l of water
1 tbpn of tomato paste or 3 chopped tomatoes
bay leave
yoghurt to serve

What we have to do:

1. Take out the seeds and clean the peppers.
2. Peel the onion, carrot, chop into small pieces. Cut the chicken into pieces. Put chicken, onion, carrot, tomatoes, parsley, mint into a blender and blend.
3. Take the blended mix and mix with uncooked but washed rice. Add salt and pepper, cumin, some pine nuts, currant, red pepper flakes and two tablespoons of olive oil. Mix it well and stuff the peppers.
4. Place the peppers into a pot. Pour over with water, add bay leave, some more salt and pepper, some chopped onion. Bring it to boil and simmer for 20 min. Then add tomato paste and garlic clove. Simmer for 10 more minutes. Serve with fresh tomatoes and cucumber and yoghurt!


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