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Receta Stuffed Bell Peppers (Meat Dolma)

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Raciónes: 6

Ingredientes

Cost per serving $1.40 view details

Direcciones

  1. Cut a thin slice from the stem end of the peppers, remove seeds and membranes, wash and save tops to act as lids. Wash. Drain upside-down. Fill peppers with meat and rice stuffing, replace lids and cover tops either with pepper stems or possibly with quartered tomatoes, skinside up. Line the bottom of a large saucepan with parsely stems. Add in salt, pepper an water. Dot with butter. Place a plate upside-down on peppers. Cover and cook on lowest possible heat till peppers are tender (about 40 min).
  2. Transfer stuffed pepprs to a platter. Pour remaining liquid (about 8 tbsns) from the saucepan over the peppers. Serve warm with lowfat yoghurt and salad as a main course.
  3. (Lowfat yoghurt is something made by the Turkish people and is also eaten in other Mid-East countries. I've tried it and liked it but haven't been able to duplicate. Plain American yogurt is not my idea of a good substitute.)

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Nutrition Facts

Amount Per Serving %DV
Serving Size 392g
Recipe makes 6 servings
Calories 128  
Calories from Fat 55 43%
Total Fat 6.24g 8%
Saturated Fat 3.88g 16%
Trans Fat 0.0g  
Cholesterol 21mg 7%
Sodium 80mg 3%
Potassium 562mg 16%
Total Carbs 13.98g 4%
Dietary Fiber 2.9g 10%
Sugars 10.39g 7%
Protein 5.91g 9%
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