Title: Bell Pepper Dolmas in Olive Oil
Categories: Side Turkish Vegetable Buffet
Yield: 4 Servings

6	sm	Green bell peppers
3/4	c	+ 2 tb extra virg olive oil
5	md	Onions, chopped
2	tb	Pine nuts
1	c	Long grain rice
2	sm	Tomatoes, mashed
2	tb	Currants
1	tb	Sugar
1	tb	Mint
1	ts	Dill weed
1/2	ts	Cinnamon
1/8	ts	Allspice
1	pn	Cloves
1	pn	Nutmeg
		Salt
		Juice of 1 lemon
		Water

Cut off tops of peppers & save them. Remove seeds & membranes, wash, drain & set aside.

In a heavy pot, heat 3/4 cup olive oil & saute the onions & pine nuts for 15 to 20 minutes. Add rice & cook 10 to 15 minutes, stirring frequently. Add tomatoes & cook for 5 minutes longer. Blend in the currants, sugar, mint, dill, spices, salt & 3/4 c hot water. Simmer covered for 15 minutes until all the water is absorbed. Allow to cool.

Mix filling well. Stuff peppers firmly but not too tightly. Replace tops. Spread a sheet of wax paper in bottom of skillet. Stand peppers upright, side by side on the paper. Combine 1 cup hot water with 1/4 ts salt & 2 tb olive oil. Pour over peppers. Plce a plate upside down over them to act as a weight. Cover & cook for 40 to 50 minutes. Serve cold, sprinkled with lemon jiuice as part of a buffet.

Ayla Esen Algar, "The Complete Book of Turkish Cooking"

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