Etli Biber Dolması (Peppers Stuffed with Minced Lamb and Rice)
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Ingredients
- 4 red peppers
- 350 g lamb mince
- 100 g short grain rice
- 1 onion
- 1 tbsp tomato purée
- 2 tbsp flat-leaf parsley, chopped
- 200 g tinned chopped tomatoes
- 200 ml lamb stock
Nutrition (per serving)
- Calories
- 378 kcal
- Protein
- 21 g
- Carbohydrate
- 34.8 g
- of which sugars
- 11 g
- Fat
- 16.7 g
- of which saturates
- 7.7 g
- Fibre
- 5 g
- Salt
- 0.60 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5).
- 2
Mix the lamb mince, short grain rice, grated onion, tomato purée and flat-leaf parsley in a bowl and season well.
- 3
Slice the tops off the red peppers and scoop out the seeds; fill each with the lamb mixture and replace the lids.
- 4
Stand the peppers upright in a snug baking dish and pour the tinned chopped tomatoes and lamb stock around them.
- 5
Cover with foil and bake for 50-55 minutes until the peppers are tender and the lamb is cooked through with no pink remaining.
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