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  Recipe Home » Side Dishes » Bell Pepper Dolmas In Olive Oil
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  Bell Pepper Dolmas In Olive Oil
  Category: Side Dishes
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 250
Ingredients:
6 small Green bell peppers
3/4 cup + 2 tb extra virg olive oil
5 medium Onions, chopped
2 tbsp Pine nuts
1 cup Long grain rice
2 small Tomatoes, mashed
2 tbsp Currants
1 tbsp Sugar
1 tbsp Mint
1 tsp Dill weed
1/2 tsp Cinnamon
1/8 tsp Allspice
1 pinch Cloves
1 pinch Nutmeg
Salt
Juice of 1 lemon
Water
Instructions:
Cut off tops of peppers & save them. Remove seeds & membranes, wash,
drain & set aside.

In a heavy pot, heat 3/4 cup olive oil & saute the onions & pine nuts
for 15 to 20 minutes. Add rice & cook 10 to 15 minutes, stirring
frequently. Add tomatoes & cook for 5 minutes longer. Blend in the
currants, sugar, mint, dill, spices, salt & 3/4 c hot water. Simmer
covered for 15 minutes until all the water is absorbed. Allow to cool.

Mix filling well. Stuff peppers firmly but not too tightly. Replace
tops. Spread a sheet of wax paper in bottom of skillet. Stand peppers
upright, side by side on the paper. Combine 1 cup hot water with 1/4
ts salt & 2 tb olive oil. Pour over peppers. Plce a plate upside
down over them to act as a weight. Cover & cook for 40 to 50
minutes. Serve cold, sprinkled with lemon jiuice as part of a buffet.

Ayla Esen Algar, "The Complete Book of Turkish Cooking"
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