Dolme Felfel Persian Stuffed Capsicumsbell Peppers Food
DOLME FELFEL (PERSIAN STUFFED CAPSICUMS/BELL PEPPERS)
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
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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