Mary & Martha's Kitchen Recipe

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Stuffed Bell Peppers (Meat Dolma) Recipe 12 sm Green bell peppers 3 Tomatoes (optional) -quartered Parsely stems 1 tb Butter Salt and pepper to taste 2 c Water Meat and rice stuffing 3 c Yoghurt Cut a thin slice from the stem end of the peppers, remove seeds and membranes, wash and save tops to act as lids. Wash. Drain upside-down. Fill peppers with meat and rice stuffing, replace lids and cover tops either with pepper stems or with quartered tomatoes, skinside up. Line the bottom of a large saucepan with parsely stems. Add salt, pepper an water. Dot with butter. Place a plate upside-down on peppers. Cover and cook on lowest possible heat until peppers are tender (about 40 minutes). Transfer stuffed pepprs to a platter. Pour remaining liquid (about 8 tbsns) from the saucepan over the peppers. Serve hot with yoghurt and salad as a main course. From Turkish Cookery by Gulseren Ramazanoglu (Yoghurt is something made by the Turkish people and is also eaten in other Mid-East countries. I've tried it and liked it but haven't been able to duplicate. Plain American yogurt is not my idea of a good substitute.) Posted by Damita Green in Fidonet Intercook

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<h1>Stuffed Bell Peppers (Meat Dolma)</h1> <h2>Recipe</h2><p> <P>12 sm Green bell peppers <P>3 Tomatoes (optional) <P>-quartered Parsely stems 1 tb Butter <P>Salt and pepper to taste 2 c Water <P>Meat and rice stuffing 3 c Yoghurt <P>Cut a thin slice from the stem end of the peppers, remove seeds and membranes, wash and save tops to act as lids. Wash. Drain upside-down. Fill peppers with meat and rice stuffing, replace lids and cover tops either with pepper stems or with quartered tomatoes, skinside up. Line the bottom of a large saucepan with parsely stems. Add salt, pepper an water. Dot with butter. Place a plate upside-down on peppers. Cover and cook on lowest possible heat until peppers are tender (about 40 minutes). Transfer stuffed pepprs to a platter. Pour remaining liquid (about 8 tbsns) from the saucepan over the peppers. Serve hot with yoghurt and salad as a main course. From Turkish Cookery by Gulseren Ramazanoglu (Yoghurt is something made by the Turkish people and is also eaten in other Mid-East countries. I've tried it and liked it but haven't been able to duplicate. Plain American yogurt is not my idea of a good substitute.) Posted by Damita Green in Fidonet Intercook <div><a href='http://www.maryandmarthaskitchen.com/Stuffed_Bell_Peppers_(Meat_Dolma)/29145/' title='Stuffed Bell Peppers (Meat Dolma) Recipe'>Stuffed Bell Peppers (Meat Dolma) Recipe</a></div>

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