healthy armenian stuffed peppers
HEALTHY ARMENIAN STUFFED BELL PEPPERS. this gorgeous recipe is from the gorgeous kale junkie’s cookbook “love to eat”.
it’s always a treat whenever we have grandma’s bell pepper dolmas at home but they can be intimidating to make because there’s quite a few steps to the way she makes it.
this recipe is super simple so when i saw it, i knew i had to try it. everyone in our household absolutely LOVED them and i think you will too. so comforting, flavoursome and delicious.
ingredients
6 bell peppers
500g minced lamb (or can use beef)
3/4 cup uncooked rice
1/2 cup flat leaf parsley, finely chopped
1 onion, diced
4 cloves garlic, crushed
3-4 tablespoons tomato paste
1 teaspoons ground cumin
1 teaspoons paprika
1/2 teaspoons cayenne pepper
1 teaspoons sea salt
1 teaspoons black pepper
1 cup tomato sauce
2 cup broth of choice
instructions
wash and dry your peppers, cut the tops, scoop out the seeds and set aside.
add the lamb, rice, onion, parsley, garlic, tomato paste, spices, salt and pepper to a large bowl and mix well to combine. fill the peppers with the filling and place them in a big pot, facing upward. pour the tomato sauce and broth on top.
put the pot on medium high heat to reach a gentle boil, then reduce the heat to low, and place a large dinner plate on top of the peppers, upside down.
cook for 45-60 minutes, until the peppers and rice are tender and fragrant. transfer the dolma to a serving dish, season with salt and pepper if needed and spoon the sauce on top. garnish with chopped parsley and serve. we had it with labneh and a feta walnut salad. match made in heaven.
