DOLMAS
Yield: Makes 4 servings.
• 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 14-1/2-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
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
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