Stuffed Bell Pepper (Dolmeh Felfel)

 

Ingredients:

 One Pound (450 Grams) ground beef

One large onion

2 Cups of non-Basmati (short grain or Jasmin) rice

1 can of crushed or petite cut tomatoes

Half cup of yellow split peas (Chana-dall is preferred)

One fistful of current raisin

1 teaspoon of whole cumin seeds

3 tablespoon of dries savory leaves

A few bunches of fresh parsley leaves finely chopped

6-8 tablespoon of tomato paste

Half cup of lemon juice

2 table spoon pomegranate paste (optional)

Half cup of olive oil

Pinch of Cinnamon powder

Pinch of turmeric powder

                                                                 2 tablespoon of salt

1 teaspoon of black pepper

8-12 bell pepper (green, red or yellow)

How to make it:

Cut the onion in tiny pieces and saute' in a pan with a bit of olive oil in it

Saute' the ground beef with the golden brown onions

Meanwhile let the split-peas cook in a boiling water

Boil the rice in  water in a pot until done but not mashed

Drain the water from the rice and split-peas and set aside

In a large bowl add the beef, rice and the spit-peas

Add half can of the crushed or tiny chopped tomatoes and half of the tomato paste

Add the herbs: Savory & parsley leaves (do not use and dill-weed)

Add the raisins/cumin seeds/cinnamon & turmeric powder

Add a bit of lemon juice (and a table spoon of pomegranate paste if you like the sour taste)

Mix all the stuffing well and add salt and pepper

Cut the bell pepper's cap and leave the cap aside(next to bottom so it will fit and not mixed with other caps)

Stuff the bell peppers with the stuffing

In a large pot pour the rest of the crushed tomatoes, tomato paste, lemon juice, olive oil 

Add a pinch of salt & pepper

Lay the stuffed bell peppers in the pot and turn the heat on medium

After 10 minutes turn the temperature to low 

Let the stuffed peppers cook for 20 minutes

(Make sure the bell peppers are not over cooked and not cracked)

Serve the bell peppers in a shallow bowl & top with the sauce/juice in the bottom of the pot

Serve with flat bread

Enjoy! 

Note: The stuffing above can be used for the stuffed grape leaves dish  

(Coming soon!)