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Stuffed Peppers (Kıymalı Biber Dolması)

Bell peppers stuffed with savory ground meat and rice

Ingredients

• 5-6 large bell peppers (for stuffing)
• 150 g ground meat
• 1 tea glass of rice
• 1/2 tea glass of oil
• 1 large onion
• 1 tomato (grated, or half a water glass of tomato sauce)
• 1 tsp black pepper
• 1 tsp salt
• 2 tbsp tomato paste
• 1 tomato (for capping the dolmas)
• 1-1.5 tbsp tomato paste dissolved in hot water
• 1/4 bunch parsley, finely chopped
• A few teaspoons of butter

Method

1. Wash the rice, finely dice the onion. Knead all filling ingredients together.
2. Cut the tops off the peppers, remove the seeds, and fill with the mixture.
3. Cap with tomato slices and arrange snugly in a pot so they can't move.
4. Dissolve tomato paste in hot water and pour over until it reaches the peppers.
5. Dot with a few teaspoons of butter. Cook until the peppers change color and the rice is done.

Notes

• Don't pack the peppers too tight — the rice needs room to expand.
• The butter on top is mom's trick for extra flavor.
• The peppers are done when they change color and the rice grains elongate.

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