Stuffed Bell Peppers

TURKISH VEGETARIAN COOKING

STUFFED VEGETABLES (Dolmalar)

STUFFED BELL PEPPERS (Biber Dolması)

6 large bell peppers
1 1/2 cups medium grain rice
1 1/2 cups water
3 large onions, finely chopped
3 medium tomatoes, peeled and chopped, 1 extra tomato to top the stuffed peppers
1/2 cup chopped fresh dill (or 2 teaspoons dried dill weed)
1/2 cup chopped fresh mint (or 2 teaspoons dried spearmint)
1/2 cup chopped fresh parsley
1/4 cup pigniola nuts
1/2 cup currants, washed and stems removed
1 teaspoon cinnamon
1 teaspoon black pepper
1 ½ teaspoons salt (or salt to taste)
2 teaspoons sugar
1/2 cup olive oil.

Wash and cut the tops off the peppers and remove seedpods. Puts olive oil in a pot, add chopped onions and nuts. When the onions are transparent and nuts golden, add the two chopped tomatoes. Stir gently until the tomatoes wilt. Add rice and all the rest of the ingredients Stir five minutes. Add 1 cup of water. Lower heat and simmer for ten minutes. Remove rice mixture to a bowl and let cool. Spoon this mixture in the peppers until they are filled, but not packed tight. Cut the fourth tomato into six wedges and place firmly one wedge on top of each pepper. Replace the peppers in the pot. Add the remaining two cups of water. Cover and simmer for twenty-five minutes.

Serve at room temperature.

Serves 6.