FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

DOLMAS

Yield: Makes 4 servings.

INGREDIENTS

    • 4 small red bell peppers
     
    Stuffing:
    • 2 cups cooked rice
    • 1 pound lean ground beef or lamb
    • 1 small onion, finely chopped
    • 1/4 cup chopped fresh parsley
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground cinnamon
    • 1/8 teaspoon ground allspice (optional)
    • 1 egg, beaten

    Sauce
    • 1 14½-ounce can peeled whole tomatoes (undrained), chopped
    • 1 8-ounce can tomato sauce
    • 2 cloves garlic, minced
    • 1/4 teaspoon ground black pepper
    • 1/8 teaspoon ground red pepper
     

DIRECTIONS

Cut peppers in half lengthwise; remove stems, seeds and ribs.
Set aside. 
 
Stuffing:
Combine rice, beef, onion, parsley, salt, black pepper, nutmeg, cinnamon, allspice and egg in large bowl.
Press stuffing into pepper halves, rounding mixture on top. 
 
Sauce:
Blend tomatoes, tomato sauce, garlic, black pepper and red pepper in large skillet.
Place peppers in sauce, stuffing side up.
Bring sauce to a boil; simmer, covered, 30 to 40 minutes, or until meat is cooked. 
 
Remove stuffed peppers from sauce with slotted spoon.

Reduce sauce, if necessary; pour over peppers.
 

    Nutrition Facts
    Calories 403   
    Total Fat 17g 
    Cholesterol 117mg 
    Sodium 1057mg 
    Total Carbohydrate 38g 
    Dietary Fiber 3g 
    Protein 26g


USA Rice Federation www.usarice.com
 

 

RELATED RECIPES

  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

 

Popular Pages