Dolemeh Felfel – Stuffed Peppers
(meat, based on a recipe from mypersiankitchen.com)
Ingredients
4 Bell peppers
½ lb ground beef or meat alternative
1 cup cooked long grain rice
1 medium onion, minced
2 tablespoons minced garlic
1 cup flat leaf parsley, chopped and packed
1 cup chives, chopped
½ cup fresh mint, chopped
2 tablespoons dried tarragon
4 tablespoons ground coriander
2 tablespoons dried rose petals
1 tablespoon ground cinnamon
1 tablespoon ground dried limes
4 teaspoons ground cumin
2 teaspoons ground green cardamom
½ tablespoon ground cloves or ground star anise
⅛ teaspoon ground nutmeg
2 ½ tablespoons tomato paste
2 tablespoons lemon juice
A few threads of saffron brewed in ½ cup of water or ½ teaspoon turmeric
salt and pepper
grapeseed oil
Step by Step Instructions
Step 1
Prepare the bell peppers by cutting the stems down if needed and then cutting the top portion of each pepper off, set aside.
Carefully remove the seeds and membranes from the inside of the peppers using a small knife or a teaspoon or melon baller.
Step 2
Place the peppers in a pot along with a cup of water and bring to a boil. Simmer for five minutes.
Step 3
Remove the peppers and rinse with cold water. Set top side down on towels or a rack to drain.
Step 4
Sauté the diced onion and the garlic in a few tablespoons of the grape seed oil until translucent.
Step 5
Add the ground meat and season with salt and pepper. Sauté until most of the juices evaporate.
Step 6
In the meantime, clean and wash herbs then roughly chop the parsley and mint. When the liquid from the meat has evaporated add 1½ tablespoons of tomato paste and mix well.
Then add the cooked rice and mix to incorporate into the meat.
Add the fresh and dried herbs. Mix well. Taste seasoning and adjust as needed.
Step 7
Fill each of the drained peppers and place the tops back on.
Place the stuffed peppers into the bottom of a Dutch oven or into a baking dish.
Step 8
In a saucepan bring 1 cup of water to a boil.
Add 1 tablespoon of tomato paste, salt, lemon juice, and brewed saffron/turmeric. Mix well and pour around the base of the peppers
Step 9
Cook covered for 30 to 45 minutes in a 350F oven or in the Dutch oven on the stovetop, on medium-low until peppers are cooked.
Serve with additional cooked rice.
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