Cold Stuffing Bell Peppers (Zeytinyagli Biber Dolmasi) |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 5 | 20 minutes | 25 minutes | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 5 bell peppers | 1 quantity stuffing for vegetables | 1 large fresh tomato, sliced horizontally into 5 |
| juice of 1/2 lemon | ||
| 1 | Wash the bell peppers, cut out the stalk and scoop out the seeds. Fill the bell peppers with the stuffing and cover each one with a slice of tomato. |
| 2 | Place standing up in a saucepan. The pan should be just big enough to accommodate them yet snug enough to retain their shapes while cooking. Pour a little water into the pan, to a level 2 inches below the pepper top, and place a small heatproof plate over the bell peppers. Cook over medium heat for 15 minutes, until the peppers are softened but still intact. Allow to cool in the saucepan then place in a serving dish and sprinkle with lemon juice. |