Turkish Dolma with Meat
Ingredients
- 3 tbsp olive oil
- 1 medium onion small diced
- ½ lb/225 g minced beef
- ½ tsp red pepper flakes
- ½ tsp cayenne
- ½ tsp salt
- ¼ tsp black pepper
- ¾ cup rice
- 2 tbsp tomato paste
- 1 handful of parsley chopped
- 8 bell pepper
- 2 medium tomato
For simmering:
- 1 tbsp tomato paste
- 1 cup water
Instructions
- Clean the bell peppers, gently press the stem inwards, remove it when it separates from the pepper, and remove the extra seeds. Set aside.
- Slice the tomato with peel sides into circles to make the bell peppers’ lids. Set aside. Peel and chop the remaining parts of the tomatoes.
- Heat the olive oil in a large, shallow pan. Add the onions and saute them until they get translucent. Add the minced beef to the pan, and saute until it gets brown.
- Add the salt, spices, tomato paste, and chopped tomatoes to the pan.
- After sauteing for about 5 minutes, add the rice and saute for about 3 minutes. Add and stir the chopped parsley. Set aside to cool.
- Fill dolma stuffing into the cleaned bell peppers. Be sure to fill only 3/4 of the bell peppers, not all, as the rice will swell as it cooks.
- Put the tomato lids on top of the rice inside the bell peppers.
- Arrange the dolmas in a pot.
- Mix the tomato paste and water, then pour into the bell peppers.
- Cover the lid and cook for about 75 minutes on medium-low heat. Serve after it cools down a bit.
Nutrition
Calories: 392kcal | Carbohydrates: 50g | Protein: 18g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 446mg | Potassium: 1062mg | Fiber: 7g | Sugar: 14g | Vitamin A: 8411IU | Vitamin C: 319mg | Calcium: 53mg | Iron: 3mg