Bell Pepper Dolmas In Olive Oil
Ingredients
6 small green bell peppers
3/4 C. + 2 Tbsp. extra virgin olive oil
5 medium onions, chopped
2 Tbsp. pine nuts
1 C. long grain rice
2 small tomatoes, mashed
2 Tbsp. currants
1 Tbsp. sugar
1 Tbsp. mint
1 tsp. dill weed
1/2 tsp. cinnamon
1/8 tsp. allspice
1 pinch cloves
1 pinch nutmeg
salt
juice of 1 lemon
water
Cooking Instructions
Cut off tops of peppers and save them. Remove seeds and membranes, wash, drain and set aside. In a heavy pot, heat 3/4 C. olive oil and sauté the onions and pine nuts for 15 to 20 minutes. Add rice and cook 10 to 15 minutes, stirring frequently. Add tomatoes and cook for 5 minutes longer. Blend in the currants, sugar, mint, dill, spices, salt and 3/4 C. hot water. Simmer covered for 15 minutes until all the water is absorbed. Allow to cool. Mix filling well. Stuff peppers firmly but not too tightly. Replace tops. Spread a sheet of wax paper in bottom of skillet. Stand peppers upright, side by side on the paper. Combine 1 C. hot water with 1/4 tsp. salt and 2 Tbls. olive oil. Pour over peppers. Place a plate upside down over them to act as a weight. Cover and cook for 40 to 50 minutes. Serve cold, sprinkled with lemon juice as part of a buffet.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)