Authentic Turkish Dolma (Rice-Stuffed Peppers)

• 2 Bell peppers
• 50 grams "A" Minced meat
• 50 grams "A" White rice
• 50 grams "A" Onion
• 10 grams "A" Italian parsley
• 2 tsp "A" Tomato paste
• 1/4 tsp "A" Salt
• 1 dash "A" Pepper
• 1 tsp "B" Vegetable bouillon
• 2 tsp "B" Tomato paste
• 1 "B" Your choice of vegetables, such as potatoes, onions, etc.

1. Cut off the stems of the bell peppers and remove the seeds.
2. To prepare the filling, finely chop the onion and parsley.
3. Combine the meat, tomato paste, salt, and pepper in a bowl and thoroughly mix together.
4. Add the rice, onion, and parsley to the bowl and mix.
5. Stuff into the bell peppers.
6. (You can cover the tops with onion.)
7. Arrange the bell peppers in a pot that's just big enough for them to stand upright.
8. (If the pot is big, add a potato or onion to fill the space)
9. Add the B seasonings, and fill the pot with water to half the height of the peppers.
10. Turn on the heat, and once it comes to a boil, pour 1 tablespoon of the soup inside each pepper.
11. Cover with the lid and simmer over low heat.
12. It's done after it simmers for about an hour.
13. Serve it hot or chilled as an appetizer.
14. I recommend serving it with a mint yogurt sauce.
15. I found miniature yellow bell peppers.
16. Small peppers are cute!
17. I stuffed them with couscous.
18. I used cooked couscous, so there was not need to worry about any grainy texture from not being cooked through.
19. (The bell peppers were grilled.)
20. Langkorn Spitzenreis is a yellow, long-grain rice compared to Japanese rice.
21. The texture is less chewy.
22. Enjoy the soup as well.
23. Add the vegetables that you used to fill the space in Step 4 for a delicious touch.
24. Remove the inside of the zucchinis, stuff them with the filling, then simmer...
25. ....now you have zucchini dolma.
26. I made the filling with just minced meat.
27. Pour on the mint yogurt source
28. Here's the grilled version:
29. Cook the onion and ham with cooked Basmati rice.
30. Season with tomato paste and vegetable bullion.
31. Stuff the tomato pilaf inside the deseeded bell peppers.
32. Drizzle a small amount of vegetable over the peppers, then grill in the oven.
33. Here they are stuffed with pilaf.
34. Cook the onion and mushrooms with the cooked Basmati rice and season with salt and pepper (and chili powder to taste).
35. Stuff the pilaf filling inside the bell peppers and simmer with bouillon.
36. Add ketchup to the bouillon to make a sauce.
37. Serve the pilaf-stuffed peppers with tomato sauce.

bell peppers, meat, white rice, onion, italian parsley, tomato paste, salt, pepper, vegetable bouillon, tomato paste, vegetables

Taken from cookpad.com/us/recipes/152305-authentic-turkish-dolma-rice-stuffed-peppers (may not work)