Armenian Stuffed Vegetables-Dolma
- 1lb Ground Beef 80/20
- 1lb Ground Lamb
- 2C. Long Grain White Rice
- 1Bunch Minced Flat Leaf Parsley
- 2 Minced Garlic Cloves
- 1 Minced Yellow Onion
- 6 Bell Peppers
- 2Can Diced Tomatoes
- 2Can Tomato Sauce
- 12oz Low Sodium Chicken Broth
- to taste Salt Pepper
Instructions
Let the meat come to room temperature or leave out about an hour to break the chill. Very important to avoid a hard filling.
In a large bowl mix the ground beef, ground lamb, rice (uncooked), minced parsley, minced garlic, and minced onion. Add just a little bit of salt and pepper to the mix. Go light, adjust once cooked. Don't over work the mix. If overmixed it will become very hard once cooked.
Cut the tops off the bell peppers and take out the seeds. Discard the seeds and tops. Stuff the bell peppers with the meat mixture.
In a large roasting pan, place the stuffed veges. They should be close together and not a lot of empty space in the pan. Pour the diced tomatoes and the tomato sauce over the stuffed bell peppers.
Add the chicken broth and enough water if needed to come 2/3 to 3/4 the way up the sides of the stuffed standing peppers. This is important as this is what will cook the rice.
Cover with lid or tin foil tightly and bake at 350F for approximately 1.5 hours. Can check filling at about 1 hour to see if rice is fully cooked.
Other vegetables can be used instead of bell peppers such as tomatoes and zucchini. Or mix them.
Served with plain yogurt, salt, pepper, and poured over with the broth from the pan.
