Yid.Dish: Persian Stuffed Peppers

By Leah Koenig

Published June 30, 2005.
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Dolma Pilpel Sabz (Persian Stuffed Peppers)

This recipe is a delicious addition to a Purim meal, made with or without meat. (8 servings)

Stuffing:

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.)


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