Red Bell Pepper Dolmas


  • 4 to 6 sweet red bell peppers
  • 1 cup finely chopped onions
  • Salt
  • ¾ pound medium-fat ground lamb shoulder or breast, or ground chuck
  • 5 tablespoons uncooked rice
  • 1 cup chopped ripe tomatoes
  • ¾ cup chopped flat-leaf parsley
  • ½ cup chopped fresh dill
  • ½ cup chopped mint leaves
  • 1 tablespoon fresh thyme leaves, or ½ teaspoon dried
  • ½ teaspoon freshly ground cumin
  • ½ teaspoon ground allspice
  • Salt and pepper
  • ¾ cup water
  • Unsalted butter (optional)
  • ¾ cup meat stock or water

How to make Red Bell Pepper Dolmas

  1. Cut a slice off each end of the peppers; reserve the tops.
  2. Remove the seeds and cores, wash and drain.
  3. Sprinkle onions with salt and rub with hands to soften.
  4. Put onions, meat, rice, tomatoes, herbs, and spices in a bowl.
  5. Season with additional salt and some pepper, add water, and mix thoroughly by hand. Let the mixture stand 30 minutes.
  6. Stuff peppers loosely with the meat filling.
  7. Arrange the dolmas side by side in a heavy shallow pan.
  8. Place pepper tops over the dolmas. Dot with butter, if desired.
  9. Add the meat stock or water, cover, and simmer 35 or 45 minutes, or until the peppers are tender.
  10. Add small amounts of hot water during cooking if necessary.
  11. Serve hot with fresh, crusty bread.
  12. ENJOY!

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