Dolma Pilpel Sabz (Persian Stuffed Peppers)
This recipe is a delicious addition to a Purim meal, made with or without meat. (8 servings)
½ cup yellow split peas
1½ pounds ground beef or veal (or Quorn meatless grounds)
2 medium yellow onions, chopped
About 1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground cinnamon
¼ teaspoon turmeric
¼ cup chopped fresh dill or 1 teaspoon dried mint (optional)
8 medium bell peppers About 2 cups boiling water, chicken broth, or veggie broth
1) To make the stuffing: Cook the split peas in water until soft (about 30 minutes). Combine the peas with the remaining stuffing ingredients.
2) Preheat the oven to 350 degrees (175 C).
3) Slice ½ inch from the tops of the peppers, reserving the tops. Remove the core and seeds. If the peppers do not stand up, cut a small slice from the bottom, without cutting through.
4) Bring a large pot of water to a boil over high heat. Add about 2 teaspoons salt. Add the peppers and blanch for 3 minutes. Remove the peppers, place cut side down, and let drain.
5) Stuff the meat mixture into the peppers. Place the peppers closely together in a large pot or casserole and replace the tops. Pour the liquid around the peppers to reach halfway up the sides.
6) Cover and place in oven or simmer over a low heat until tender (at least 1 hour and up to 5 hours.)