Stuffed Peppers And Tomatoes With Meat Recipe
In Turkish cuisine, dishes made by carving vegetables and filling them with various ingredients are generally called "dolma". One of the most well-known classics is stuffed peppers and tomatoes. A warm starter, or a main course if you wish. A wonderful taste accompanied by garlic yoghurt. Enjoy your meal!
Ingredients:
For 4 people
🕐 Preparation: 30 min.
🕐 Cooking: 40 min.
| For the Filling: | ||||
|---|---|---|---|---|
| Bell Paper (Big) | 8 | Qty | ||
| Tomato (Medium size) | 3 | Qty | ||
| Butter | 1 | Tbsp | ||
| Pepper Paste | 1 | Qty | ||
| Tomato Paste | 1 | Tbsp | ||
| Water (Hot) | 2 | Cup | ||
| Salt | 1 | Tsp | ||
| For the Stuffing Mix: | ||||
|---|---|---|---|---|
| Ground Beef (Medium Fat) | 250 | Grams | ||
| Dry Onion | 1 | Qty | ||
| Rice | 1 | 1/3 Cup | ||
| Black Pepper | 1/2 | Tsp | ||
| Chili Pepper | 1 | Tsp | ||
| Dried Mint | 1 | Tsp | ||
| Salt | 1 | Tsp | ||
| Olive Oil | 1 | Tbsp | ||
| For the Sauce: | ||||
|---|---|---|---|---|
| Garlic | 3 | Clove | ||
| Yogurt | 500 | Grams | ||
Instructions:
-
Pull back and tear off the stems of the bell peppers by gently pressing them inward. Shake and wash the seeds in them and leave to drain. Reserve one of the tomatoes for the lid and take the middle parts of two of them by carving with the help of a spoon.
-
Grate the dry onion and squeeze out the bitter juice in your palm. Take a deep bowl and add the ground beef.
-
Grate the peeled tomatoes and the inner parts of the two tomatoes you will fill and add them to the mortar. If you like washed rice, tomato paste and salt, pepper, mint, hot pepper, knead the mortar to which you add a spoonful of olive oil for 2-3 minutes.
-
Cut a tomato into circles suitable for peppers and make a lid. Fill the peppers and tomatoes with the stuffing you have prepared, without compressing them too much (leaving a space on them). Cover the peppers by gently pressing the cut tomato caps from the edges of the peppers.
-
Place the stuffed stuff you prepared in a flat stuffing pot upright and not toppling over. Spread the butter on them by notching. For the sauce, melt the pepper and tomato paste with 2 glasses of hot water and drizzle evenly. Cover with a flat porcelain plate and its own lid so they don't fall apart.
-
When the water of the stuffing you put on medium heat starts to boil, take it to low heat and cook for half an hour. Make sure the rice is softened while removing from the heat. Let rest for at least 10 minutes before serving.
-
You can serve your stuffed stuffed hot with garlic yoghurt. Bon appetit!
Dolma Beef & Lamb
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