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Receta Stuffed Bell Peppers (Meat Dolma)
by Global Cookbook

Stuffed Bell Peppers (Meat Dolma)
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Ingredientes

  • 12 sm Green bell peppers
  • 3 x Tomatoes (optional) quartered
  •     Parsely stems
  • 1 Tbsp. Butter
  •     Salt and pepper to taste
  • 2 c. Water
  •     Meat and rice stuffing
  • 3 c. Lowfat yoghurt

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.)