Stuffed Bell Peppers (Dolma)

Ingredients

• 4 Bell peppers
• 1 cup Long-grain rice
• 1 medium Onion
• 2 medium Tomato
• 0.5 cup Fresh parsley
• 0.25 cup Fresh mint
• 2 tablespoons Tomato paste
• 3 tablespoons Olive oil
• 2 cups Water
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Cumin

Instructions

1. 1Preheat your oven to 375°F (190°C). Carefully cut the tops off the 4 Bell peppers, then use a small spoon to scoop out and discard all seeds and white membranes from inside each pepper.
2. 2Finely dice the 1 medium Onion. Dice the 2 medium Tomatoes into 1/2-inch (1.25 cm) pieces. Finely chop the 0.5 cup Fresh parsley and the 0.25 cup Fresh mint.
3. 3In a large mixing bowl, combine the 1 cup Long-grain rice, the finely diced 1 medium Onion, the diced 2 medium Tomatoes, the finely chopped 0.5 cup Fresh parsley, the finely chopped 0.25 cup Fresh mint, 2 tablespoons Tomato paste, 3 tablespoons Olive oil, 1 teaspoon Salt, 0.5 teaspoon Black pepper, and 0.5 teaspoon Cumin. Stir thoroughly until all ingredients are evenly mixed.
4. 4Carefully spoon the rice mixture into each of the 4 hollowed Bell peppers, filling them completely but not packing too tightly. Place the stuffed peppers upright in a baking dish that is large enough to hold them snugly.
5. 5Pour the 2 cups Water into the baking dish around the stuffed peppers. Cover the baking dish tightly with aluminum foil and bake in the preheated oven at 375°F (190°C) for 45 minutes.
6. 6After 45 minutes, carefully remove the foil. The rice inside the peppers should be fully cooked and tender, and the bell peppers themselves should be soft when pierced with a fork. Serve the Stuffed Bell Peppers warm.

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