Dolma Stuffed Peppers

Instructions

1. Step 1

   Heat the oven to 190°C. Prepare the bell peppers, keeping their tops to use as lids, and stand the peppers upright in the baking dish.

   Ingredients used: 4.0 piece Bell Pepper

   Cookware: baking dish, Chef Knife, cutting board

2. Step 2

   In the mixing bowl, gently combine the ground beef, rice, onion, garlic, parsley, lemon juice, ground black pepper, paprika, dried mint, 1 ⅝ piece (200 gr) tomato, olive oil, and 1 ¼ tsp (7 gr) salt.

   Ingredients used: 2.0 gr Dried Mint, 8.0 gr Garlic, 300.0 gr Ground Beef, 2.0 gr Ground Black Pepper, 30.0 ml Lemon Juice, 150.0 gr Long Grain Rice, 30.0 ml Olive Oil, 150.0 gr Onion, 3.0 gr Paprika, 20.0 gr Parsley, 7.0 gr Salt, 200.0 gr Tomato

   Cookware: mixing bowl

3. Step 3

   Divide the filling among the peppers, filling each about three-quarters full to leave room for the rice to expand. Replace the pepper tops.

   Cookware: baking dish

4. Step 4

   Whisk the water, tomato paste, remaining ⅞ piece (100 gr) tomato, remaining 1 tbsp (15 ml) olive oil, and remaining ⅜ tsp (2 gr) salt in the small bowl.

   Ingredients used: 15.0 ml Olive Oil, 2.0 gr Salt, 100.0 gr Tomato, 30.0 gr Tomato Paste, 300.0 ml Water

   Cookware: small bowl, whisk

5. Step 5

   Pour the tomato sauce around the peppers. Cover the baking dish tightly with aluminum foil.

   Cookware: aluminum foil, baking dish

6. Step 6

   Bake the covered peppers at 190°C until they begin to soften and the rice absorbs most of the sauce.

   Timer: 45 min (fixed)

   Cookware: aluminum foil, baking dish

7. Step 7

   Remove the foil and bake until the peppers are tender, the rice is cooked, and the center of the meat filling reaches at least 71°C. Continue baking if necessary until that temperature is reached.

   Timer: 20 min (fixed)

   Cookware: baking dish, instant-read thermometer

8. Step 8

   Rest the peppers before serving with some of the tomato sauce spooned around them.

   Timer: 10 min (fixed)

   Cookware: baking dish