Title: Stuffed Bell Peppers (Meat Dolma)
Categories: Turkish
Yield: 6 Servings

12	sm	Green bell peppers
3		Tomatoes (optional) quartered
		Parsely stems
1	tb	Butter
		Salt and pepper to taste
2	c	Water
		Meat and rice stuffing
3	c	Yoghurt

Cut a thin slice from the stem end of the peppers, remove seeds and membranes, wash and save tops to act as lids. Wash. Drain upside-down. Fill peppers with meat and rice stuffing, replace lids and cover tops either with pepper stems or with quartered tomatoes, skinside up. Line the bottom of a large saucepan with parsely stems. Add salt, pepper an water. Dot with butter. Place a plate upside-down on peppers. Cover and cook on lowest possible heat until peppers are tender (about 40 minutes).

Transfer stuffed pepprs to a platter. Pour remaining liquid (about 8 tbsns) from the saucepan over the peppers. Serve hot with yoghurt and salad as a main course.

From Turkish Cookery by Gulseren Ramazanoglu

(Yoghurt is something made by the Turkish people and is also eaten in other Mid-East countries. I've tried it and liked it but haven't been able to duplicate. Plain American yogurt is not my idea of a good substitute.)

Posted by Damita Green in Fidonet Intercook

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