A classic Armenian recipe that comes together with just a few simple ingredients. Made from tender red bell peppers and ground meat cooked in a medley of different seasonings and broth, this cozy and comforting recipe is perfect for those colder months when you're craving a dish that's filling, without being heavy. My Healthy Armenian Stuffed Red Bell Peppers (aka Dolma) are a recipe taken straight from my bestselling cookbook, LOVE TO EAT, and is a recipe that the whole family is sure to enjoy!
Ingredients
For the Peppers:
- 6 Large Red Bell Peppers
- 1 ½ Pounds Ground Lamb this is the traditional option, however if you want to go non-traditional, you can also use ground chicken, turkey, or beef.
- ¾ Cup Short Grain Rice uncooked
- ½ Cup Flat Leaf Parsley finely chopped
- 1 Onion finely chopped
- 4 Cloves Garlic mashed
- 3 Tablespoons Tomato Paste
- 1 Teaspoon Ground Cumin
- ½ Teaspoon Cayenne Pepper or Paprika
- 1 Teaspoon Sea Salt
- 1 Teaspoon Ground Black Pepper
- 1 Cup Tomato Sauce
- 2 Cups Broth of Choice
For Garnishing
- 6 Tablespoons Greek Yogurt dolloped on top of the peppers
- ¼ Cup Fresh Parsley finely chopped
Instructions
- To make these dolma, start by washing and drying the bell peppers. Once they're washed, slice the tops off of the peppers and discard them. Try to slice as little of the pepper off as possible, so that the top is removed but the pepper is still intact. Then, use your hands to gently scoop out the seeds.
- Next, set the peppers aside and prepare the filling. Add the meat, rice, onion, parsley, garlic, tomato paste, cumin, cayenne pepper, paprika, sea salt, and black pepper and mix them to fully combine.
- Then, fill each pepper with the mixture and place them into a dutch oven or large pot, with the cut sides facing up. Pour the broth and tomato sauce on top of the peppers.
- Place the dutch oven or pot onto the stove and bring the mixture to a gentle boil. Once it's boiling, reduce the heat to low, and place a large dinner plate on top of the peppers, upside down.
- Allow the peppers to cook for 45-60 minutes, until the bell peppers and rice are nice and tender.
- Once they're done, transfer the dolma to a platter and season them again with sea salt and black pepper. Spoon the remaining sauce over the top of the dolma, and garnish with greek yogurt and more chopped parsley, if desired.
- Finally, serve them and enjoy! These dolma can be stored in an airtight container, in the fridge, for up to one week.
Calories: 505kcal | Carbohydrates: 36g | Protein: 28g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.002g | Cholesterol: 84mg | Sodium: 760mg | Potassium: 978mg | Fiber: 6g | Sugar: 11g | Vitamin A: 6142IU | Vitamin C: 227mg | Calcium: 86mg | Iron: 4mg
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