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Stuffed Peppers (Biber Dolmasi)

Category Vegetables & mushrooms

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  • 1h
  1. 2 onions
  2. 2 tomatoes
  3. 350 g ground lamb or beef
  4. 100 g long grain rice
  5. 2 tbs olive oil
  6. 1 ts ground spicy “rose” paprika
  7. 1 ts cumin seeds
  8. 1 ts ground coriander
  9. 1 ts dried oregano
  10. salt, pepper
  11. 8 small bell green peppers
  12. 1 tbs red pepper paste
  13. 100 ml water

1. Peel and mince the onions. Clean tomatoes and dice.

2. Mix the onions with tomatoes, ground meat, rice, and 1 tablespoon of olive oil. Add paprika powder, cumin, coriander, and oregano and season with salt and pepper.

3. Clean the peppers. Cut off the tops of the peppers, core the peppers, and remove the white skin on the inside. Fill with the ground meat filling and put the tops back on the peppers.

4. Mix the red pepper paste, the remaining olive oil, and water into the pot. Place the peppers in the pot upright.

5. Close with the EasyQuick with the 24 cm sealing ring. Heat the pot on highest level up to the steam window. Switch to a low level, and cook for approx. 25 minutes in the steam area.

This recipe has been tested and approved by AMC.

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Cooking method

suitable for controlled coooking


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