Turkish Stuffed Peppers (Dolma) - Egg-Free

Ingredients

• 4 large Bell peppers
• about 450 g Ground beef
• 0.75 cup Rice
• 1 medium Onion
• 2 tablespoons Tomato paste
• 0.25 cup Fresh parsley
• 0.25 cup Fresh dill
• 3 tablespoons Olive oil
• 1 teaspoon Dried mint
• 0.5 teaspoon Cumin
• 0.5 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Tomato sauce

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the tops off the bell peppers and remove the seeds. Blanch the peppers in boiling water for 2-3 minutes, then drain and set aside.
2. 2In a large bowl, combine ground beef, rice, chopped onion, tomato paste, parsley, dill, olive oil, mint, cumin, paprika, salt, and pepper.
3. 3Stuff each bell pepper with the meat and rice mixture.
4. 4Place the stuffed peppers in a pot. Pour tomato sauce over the peppers.
5. 5Add enough water to reach halfway up the peppers. Bring to a boil, then reduce heat to low, cover, and simmer for 60 minutes, or until the rice is cooked and the peppers are tender.

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