Bell Pepper Dolmas: The Best Bell Pepper Dolmas Recipe from Cook'n

Never miss another recipe... Sign up for our free monthly newsletter today!

Subscribing will not result in more spam!
I guarantee it!

NEWSLETTER

• Current Issue
• Newsletter Archive
• Sign Up Now

TOP SELLERS

Cook'n Recipe Software

$79.95

Betty Crocker Cookbook on CD

$29.95

• Contact Info

I recently purchased your Cook'n Recipe Software and love it! I have tried several other cookbook programs but found them unsatisfactory.

My main goal was to put my own recipes into a system that was easy and quick. I have put in about 20 so far, and I love it. It is so easy to use.

I have tried several of your recipes and they all have been wonderful!

Thank you!!

Debb Read more...


	Bell Pepper Dolmas

Serves: 4

   6 green bell peppers
   3/4 cup + 2 tb extra virgin olive oil
   5 onions chopped
   2 tablespoons pine nuts
   1 cup long grain rice
   2 tomatoes mashed
   2 tablespoons currants
   1 tablespoon sugar
   1 tablespoon fresh mint
   1 teaspoon dill weed
   1/2 teaspoon cinnamon
   1/8 teaspoon allspice
   1 pinch cloves
   1 pinch nutmeg
   Salt
   Lemon juice from 1 lemon
   Water

Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is!

Get more recipes like this:

Bell Pepper Dolmas is from the Cook'n Vegetarian collection. Click here to get this CD or download the recipes right now!

Cut off tops of peppers & save them. Remove seeds & membranes, wash, drain & set aside.

In a heavy pot, heat 3/4 cup olive oil & saute the onions & pine nuts for 15 to 20 minutes. Add rice & cook 10 to 15 minutes, stirring frequently. Add tomatoes & cook for 5 minutes longer. Blend in the currants, sugar, mint, dill, spices, salt & 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 cup hot water with 1/4 ts salt & 2 tb olive oil. Pour over peppers. Place a plate upside down over them to act as a weight. Cover & cook for 40 to 50 minutes. Serve cold, sprinkled with lemon juice as part of a buffet.

Sign up for our free monthly newsletter, with recipes, cooking tips and more!

Organize your recipes with the Cook'n
recipe software

Watch Our Online Demo!

Use this recipe program to Organize your own recipes
Search recipes in seconds with the Cook'n cookbook software
Easily Adjust recipe serving sizes
Do Daily and Weekly Menu Planning with ease.
Make grocery shopping lists with one click
Analyze recipe nutritional values with this nutrition software
Print recipes on 3x5 and 4x6 cards
Download recipes & shopping lists to your Palm®
Email recipes to friends & family
Import MasterCook® recipes

Piles of recipe cards in your drawer? Download the Cook'n Recipe Software today and get organized!
Cook'n Recipe Software
Regular Price: $99.95
Download: $79.95

CD: $79.95

Availability: Usually ships within 24 hours

Download the full version of the Cook'n Recipe Software right now! Includes over 300 of our best recipes.

Cook'n is Also Available At:

Affiliate Program | Privacy Policy | Other Resources | Contact Us