Rice Stuffed Bell Peppers (Zeytinyagli Biber Dolmasi)

Rice Stuffed Bell Peppers (Zeytinyagli Biber Dolmasi) is a hor d'oeuvre that serves 5. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 174 calories, 4g of protein, and 4g of fat per serving. For $1.29 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. 5 people have made this recipe and would make it again. This recipe from Foodista requires allspice, tomato paste, rice, and tomato. Overall, this recipe earns an awesome spoonacular score of 81%. Try Linguican and Rice Stuffed Bell Peppers, Stuffed Bell Peppers with Chicken Italian Sausage, Rice, and Spinach, and Blast of Color Mexican Stuffed Bell Peppers with Chicken and Rice for similar recipes.

Instructions

1. Cut tops off peppers, remove seeds and wash.
2. Saute onions with olive oil lightly.
3. Stir in chopped tomatoes and tomato paste.
4. Saut for 3 more minutes.
5. Add the rice and braise for 5 minutes.
6. Then add salt, sugar, the spices and, hot water.
7. Simmer until all liquid is evaporated.
8. Let it cool for a while.
9. With a spoon fill the peppers with the mixture.
10. Place one slice of tomato as a cap on top of each pepper.
11. In a large saucepan or pot, place the rice stuffed bell peppers. Add water, enough to almost cover half height of the peppers.
12. Close the lid and cook on low heat, for about 15-20 minutes.
13. Serve warm or hot.
14. ENJOY