Dolme Felfel Persian Stuffed Capsicumsbell Peppers Recipes

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DOLME FELFEL (PERSIAN STUFFED CAPSICUMS/BELL PEPPERS)



Dolme Felfel (Persian Stuffed Capsicums/Bell Peppers) image

A recipe from the recently opened Zeytoon Persian cafe in Newcastle -shared by chef Babak 'Bob' Abbaszadeh. It's vegetarian and gluten-free. Serves 6

Provided by Jubes

Categories     Rice

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

6 medium red capsicums (bell peppers)
200 g basmati rice
200 g mushrooms (optional)
100 g split peas (soaked overnight)
1 bunch dill
1 bunch mint
1 bunch coriander
2 teaspoons tarragon (dried is accepted)
1 bunch shallot
1 (400 g) can crushed tomatoes
2 tablespoons tomato paste
1 cup vegetable stock
2 teaspoons turmeric
salt and pepper

Steps:

  • Soak split peas in water overnight.
  • Cook the split peas for about 20 mins with turmeric and enough water to cover.
  • Cook the rice in boiling water for about 5 minutes.
  • Chop all the herbs and add to pan with half-cooked split peas and rice, and add stock.
  • Chop the mushrooms and add to the mixture.
  • Cut a circle in the top of the capsicums and remove the seeds.
  • Stuff the capsicums with the cooked mixture.
  • Drizzle a bit of olive oil onto a baking tray and place the capsicum in the tray.
  • Pour the crushed tomatoes and half a cup of water over the capsicums.
  • Place the tray in oven at 200°C for about 40 minutes Bon appetit!

Nutrition Facts : Calories 266.5, Fat 1.9, SaturatedFat 0.3, Sodium 143.9, Carbohydrate 54.1, Fiber 9.6, Sugar 7.3, Protein 10.1

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