Pepper Dolma with Olive Oil
10 Green Bell Peppers
50gr of Rice
200ml of Olive Oil
1 bunch of Parsley
½ bunch of Dill
1 dessert spoon of Dried Mint
3 large Tomatoes
1 large Onion
How to prepare
First cut the top sections of the peppers in a circle shape (as shown in the picture), wash well and discard the seeds. Keep the tops as they will be used in the cooking process and its a good idea to match them after washing so as you get a perfectly fitting lid.
Chop the onion finely and place in a large bowl.
Add the rice, chopped parsley, chopped dill, dried mint, chopped tomatoes, olive oil, pinch of salt and pepper and mix well. Add 250ml of water.
Fill the peppers with the mixture (do not overfill as the rice will swell when cooked) and top with the lids.
Put 125ml of water in a pan and place the peppers inside.
Cook for approx. 45 minutes until the peppers are soft.