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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
 

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