Stuffed Peppers Dolma

Serving: 676 g

Ingredients

• bell pepper260 g
• ground lamb130 g
• white rice70 g
• onion70 g
• tomato sauce120 g
• parsley12 g
• olive oil14 g

Recipe steps

1. Cut the tops off the peppers and clear the seeds, keeping the lids.
2. Mix the raw rice with the lamb, grated onion, herbs, cinnamon and a little tomato; the rice cooks inside the pepper and swells.
3. Fill each pepper only three quarters full or they will burst.
4. Stand them upright in a snug pan, replace the lids, and pour tomato sauce and water around them.
5. Cover and simmer gently for an hour until the rice is tender and the peppers have slumped.

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