Recipe - Stuffed Bell Peppers (Meat Dolma)

12 small Green bell peppers
3 Tomatoes (optional)
quartered
Parsely stems
1 tablespoon Butter
Salt and pepper to taste
2 cup Water
Meat and rice stuffing
3 cup Yoghurt

Cut a thin slice from the stem end of the peppers, remove seeds and
membranes, wash and save tops to act as lids. Wash. Drain upsidedown. Fill
peppers with meat and rice stuffing, replace lids and cover tops either
with pepper stems or with quartered tomatoes, skinside up. Line the bottom
of a large saucepan with parsely stems. Add salt, pepper an water. Dot with
butter. Place a plate upsidedown on peppers. Cover and cook on lowest
possible heat until peppers are tender (about 40 minutes).

Transfer stuffed pepprs to a platter. Pour remaining liquid (about 8
tbsns) from the saucepan over the peppers. Serve hot with yoghurt and salad
as a main course.

From Turkish Cookery by Gulseren Ramazanoglu

(Yoghurt is something made by the Turkish people and is also eaten in other
MidEast countries. I've tried it and liked it but haven't been able to
duplicate. Plain American yogurt is not my idea of a good substitute.)

Posted by Damita Green in Fidonet Intercook

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini