Dolmeh Felfel - Stuffed Bell Peppers



Dolmeh (stuffed bell peppers) may be served as a main course or a side dish. It makes a great lunch or dinner. You may choose to use a combination of green, red, yellow or orange peppers for their wonderful color combination and flavors.


Dolmeh Felfel - Stuffed Bell Peppers

Ingredients:
Serves 8-10

10 medium-size bell peppers, rinsed
1 lb. ground meat (beef, lamb or turkey)
1 large onion, chopped
1 cup rice, rinsed
1/2 cup yellow split peas, rinsed
1 bunch parsley, chopped
1 bunch chives or scallions, chopped
1 bunch of dill, chopped
2 tablespoons dried tarragon
2 tablespoons dried basil
1/2 teaspoon turmeric
A dash of cinnamon
Juice of 2 lemons
2 tablespoons tomato sauce *optional
Olive oil
Water
Salt and black pepper to taste
Sugar *optional

Method:
  1. Cut the tops of each bell pepper and set aside, clean the inside of peppers and remove seeds, lightly salt inside of each pepper.
  2. In a frying pan saute onions in  2 tablespoons of oil until soft and transparent, add turmeric, ground meat, salt and pepper to taste and brown the meat. Set aside.
  3. In a medium saucepan, place rice and the split peas, add 3 cups of water, 2 tablespoons of oil and a teaspoon of salt. Cover and cook on medium-low heat until water is fully absorbed for 15-20 minutes.
  4. In a large mixing bowl, combine the ground meat, rice and peas, chopped fresh vegetables, dried herbs and salt and pepper. Mix thoroughly.
  5. Spoon the rice and meat mixture into the bell peppers. 
  6. Arrange the stuffed peppers in a large pot, put tops back on the peppers.
  7. In a small bowl, mix 1- 1/2 cups of water, 2 tablespoons of olive oil, lemon juice, tomato sauce, salt and pepper. Pour the mixture over the peppers. Cover and cook for about an hour on medium to low heat until the peppers are well cooked. 
  8. You can also bake this dish in a pre-heated oven at 375 degrees Fahrenheit  for 50 minutes. If you like a sweet dolmeh sprinkle 1-2 tablespoons of sugar over the peppers before placing them in the oven.
Serve warm with pickles and bread.

Enjoy!

13 comments:

  1. That was fantasti,I am Iranian living in Sweden and we are just married, I cooked it just for the first time here, we really loved it, thaaaanks:)

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  2. Dear anonymous thank you for visiting and for your kind comments. I appreciate it. Congratulations and I wish you all the best!

    ReplyDelete
  3. Dear Azita,

    I have only just found your website and it is great. There is nowhere else with such an extensive list, with such clear instructions on how to make so many classic Persian dishes. I am Iranian and eat many of these dishes at home, now I am living away from home and it is great trying to do them for myself. Starting with the easier ones.... Maybe one day I'll make rice like my mum can!

    Thank you ever so much,

    Best wishes,

    Ed

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  4. how much water do u pour in the pot for cooking at the end?

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    Replies
    1. Nazanin, about 1- 1/2 cups of water.

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  5. I'm going to make this tonight, in the oven, and was wondering if you think I should cover the pan with aluminum foil or something or just leave it uncovered. Also, should I pour the same amount of water in it as I would if I were cooking it on the stove?

    Thanks!!

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    Replies
    1. Goli, yes, cover the pan with aluminum foil and bake for 40 minutes then remove the foil. You can use about half of the water but drizzle a little olive oil on top.

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    2. I made it in a dutch oven type pan and it was delicious. I added about the same amount of water. Thank you for the recipe!

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  6. Azita jan,

    I noticed that in your recipe you don't cook the peppers ahead of time just for a little bit. Is the result a crunchier dolmeh?

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    Replies
    1. I like the bell peppers to have a little bite in them after cooking for almost an hour. However, you may want to steam them for a few minutes before stuffing them.

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  7. Salam Azita joon,


    man az shoma pokhtanro yad gereftam!!! :)))

    ReplyDelete
    Replies
    1. Salam, mamnoonam az lotf va mohabatet. shad o salem bashi.

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