Stuffed Bell Peppers (Meat Dolma)

• 12 small green bell peppers
• 3 each tomatoes optional, quartered
• 1 x parsley sprigs
• 1 tablespoon butter
• 1 x salt and black pepper to taste
• 2 cups water
• 1 x stuffing meat and rice
• 3 cups yogurt

1. Cut a thin slice from the stem end of the peppers, remove seeds and membranes, wash and save tops to act as lids.
2. Wash.
3. Drain upside-down.
4. Fill peppers with meat and rice stuffing, replace lids and cover tops either with pepper stems or with quartered tomatoes, skinside up.
5. Line the bottom of a large saucepan with parsely stems.
6. Add salt, pepper an water.
7. Dot with butter.
8. Place a plate upside-down on peppers.
9. Cover and cook on lowest possible heat until peppers are tender (about 40 minutes).
10. Transfer stuffed pepprs to a platter.
11. Pour remaining liquid (about 8 tbsns) from the saucepan over the peppers.
12. Serve hot with yogurt and salad as a main course.

green bell peppers, tomatoes, parsley sprigs, butter, salt, water, stuffing meat, yogurt

Taken from recipeland.com/recipe/v/stuffed-bell-peppers-meat-dolma-34225 (may not work)