Name: Dolmeh Felfel (Stuffed Bell Peppers)
Prep time: 35 min
Cook time: 35 min
Yield: 4-6 servings
Cuisine: Persian
Ingredients: 4 to 6 bell peppers (a mix of red, yellow, and green); 1 lb (about 500 grams) ground beef or lamb; 1 cup long-grain rice, parboiled; 1 small onion, finely chopped; 1.5 cups fresh herbs (mint, parsley, tareh/green onions, and tarragon), finely chopped; 2 tablespoons tomato paste; 2 tablespoons fresh lemon juice (or desired amount); 1 tablespoon sugar (optional, for sweet and tangy balance); 1 teaspoon turmeric; 3 tablespoons cooking oil; Salt and freshly ground black pepper to taste

Step-by-Step Instructions

طرز تهیه

Cook the meat filling: Heat oil in a pan, add chopped onions, and sauté. Add ground beef, turmeric, salt, and pepper, stirring until the meat browns. Dissolve 1 tablespoon of tomato paste in 1 cup of water and add to the meat. Simmer on medium-low heat until the liquid is mostly evaporated, saving a few spoonfuls of meat juices for the pot sauce.

Sauté the herbs: Wash and finely chop the fresh herbs (a food processor makes this quick and easy!). Heat 2 tablespoons of oil in a skillet and lightly sauté the chopped herbs for 2 to 3 minutes to release their aroma, then fold them into the cooked meat.

Parboil rice and finish stuffing: Parboil 1 cup of rice in salted boiling water for 5 minutes, drain, and mix into the meat and herb mixture. Stir in lemon juice, sugar (if using), and adjust salt and pepper.

Prep the peppers: Slice the tops off the bell peppers in a circular shape and save the tops to use as “lids”. Scoop out and discard the seeds and white membranes inside. In a large pot of lightly salted boiling water, boil the hollowed peppers for 3 to 4 minutes until slightly tender, then drain.

Stuff and simmer: Spoon the savory rice and meat filling into each bell pepper (don’t pack too tightly as rice expands slightly). Place the pepper tops back on. Stand the peppers upright in a pot. In a cup, mix 1 tablespoon tomato paste with 1.5 cups water (or reserved meat stock), salt, and lemon juice, and pour around the base of the peppers.

Cook and serve: Cover the pot with a tight-fitting lid and cook over medium-low heat for 25 to 35 minutes until the peppers are tender and the sauce is rich and bubbly. Serve warm with bread or yogurt 🙂.

Dolmeh Felfel (Stuffed Bell Peppers)

Ingredients

Step-by-Step Instructions

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