Title: Stuffed bell peppers (meat dolma)
 Categories: Ethnic
      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