Armenian Stuffed Peppers Dolma - Galore Of Flavors

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner while ground pork is often less expensive.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is a protein-rich alternative, while bulgur is often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a healthier fat profile, while canola is usually cheaper.

bell peppers

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini can be a lower-calorie option, and cabbage is often less expensive.

Chop parsley and onions thickly and set aside.

Cut bell peppers from the center, remove seeds and stem, and rinse them.

Place bell peppers on a towel to dry.

In a pan, heat 1 cup of olive oil and add onions, cooking until limp.

In a saucepan, add 6 cups of water and 1 heaping tablespoon of tomato paste, stirring to dilute.

Add 2 tablespoons of dried dill to the water and set aside to boil.

Add whole garlic cloves to the limp onions in the pan.

Add 2 tablespoons of pepper, 3 tablespoons of garlic powder, 2 teaspoons of paprika, 1 tablespoon of allspice, and 1 teaspoon of salt to the onions.

Add the remaining tomato paste and 2 cups of basmati rice to the mixture and stir well.

Transfer the rice mixture to a bowl and add the remaining olive oil (about 1.5 cups) and cut parsley, mixing well.

Check the tomato sauce; when foaming, it's ready to use.

Combine the onion mixture with the rice mixture in the pan without washing it.

Pour some sauce into the bottom of the pan and fill the bell peppers with the rice mixture, leaving space at the top.

Pour sauce over the stuffed peppers until covered.

Place a porcelain dinner plate inside the pan to push down the peppers and remove air bubbles.

Cook for 1 hour until done.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary