Rice Stuffed Bell Peppers (Zeytinyagli Biber Dolmasi)

Name: Rice Stuffed Bell Peppers (Zeytinyagli Biber Dolmasi)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 5
Cuisine: Asian
Ingredients: ½ tsp Ground allspice (1/2 teaspoon allspice); 1 kg Bell Pepper (2 pounds ( - 1kg) Bell peppers); ¼ tsp Cinnamon (1/4 teaspoon cinnamon); 1 tbsp Mint (1 tablespoon dried/fresh mint); 1 tbsp Olive Oil (1 tablespoon Olive oil); 2 pieces Yellow Onion (2 onions, finely chopped); 100 g White Rice (100 grams of rice); 1 tbsp Table Salt (1 tablespoon salt); ½ tsp Granulated Sugar (1/2 teaspoon sugar); ½ piece Tomato (1/2 tomato, sliced 4 pieces for caps); 1 tsp Tomato Paste (1 teaspoon tomato paste); 1 cup Water (1 cup hot water)

50 minAsian

Servings5

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Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian

Steps

1Cut tops off peppers, remove seeds and wash.
2Saute onions with olive oil lightly.Stir in chopped tomatoes and tomato paste.Saut for 3 more minutes.
3Add the rice and braise for 5 minutes.Then add salt, sugar, the spices and, hot water.Simmer until all liquid is evaporated.
4Let it cool for a while.With a spoon fill the peppers with the mixture.
5Place one slice of tomato as a cap on top of each pepper.In a large saucepan or pot, place the rice stuffed bell peppers.
6Add water, enough to almost cover half height of the peppers.Close the lid and cook on low heat, for about 15-20 minutes.
7Serve warm or hot.ENJOY