Turkish Style Stuffed Green Peppers
Overview
Dolma and sarma are traditional Turkish dishes and are indispensable foods in festivals and banquets. Dolma and sarma mean filling and rolling in the native language. To put it bluntly, it means filling or wrapping various vegetables with stuffings and cooking them over high heat. In addition to being able to adjust the fillings, you also need to be good at hand-wrapping them beautifully. So doing Dolma and Sarma is also a measure of a smart woman. A housewife who cannot do Dolmasarma may not be able to please her family. The ingredients used in Dolma are mostly hollow or hollow vegetables. The most commonly used ones are green peppers, red peppers, tomatoes, zucchini and dried eggplants, some of which are like Chinese stuffed green peppers. Sarma is to put the fillings in the middle of certain vegetables or leaves, and then wrap them into spring roll-shaped vegetable rolls. The most famous ones are grape leaf rolls, cabbage rolls and kale rolls, some of which are like our rice dumplings. Today I will introduce the green pepper Dolma
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Ingredients
Steps
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Chop onions and tomatoes into small pieces, and chop cilantro. Wash the rice and add boiling water to soak.
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Cut off the green peppers and remove the seeds.
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Add diced onions, diced tomatoes, chopped coriander, half of the salad oil, drained rice, salt, pepper, chili powder and mint powder to the beef filling and stir.
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Stuff green peppers with filling. Cut a few slices of tomatoes to serve as caps for the bell peppers.
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Add the other half of the salad oil and tomato paste to the hot water and stir the juice.
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Place the green peppers upright in the pot and cover with tomatoes.
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Pour in the hot sauce, cover, and cook over high heat. After the water boils, turn down the heat and simmer for 30-40 minutes without opening the lid.
