Stuffed peppers with minced meat filling

Ingredients for 4 servings:

• 12 small bell peppers, green
• ½ kg minced beef
• 2 onions
• Salt
• pepper
• ½ bunch parsley
• ½ bunch of dill
• 100 g rice, uncooked
• 3 tbsp tomato paste
• 1 tbsp cornstarch
• 200 g cream

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Beaver Dolmasi

Cut off the tops of the peppers (available in Turkish shops or at the market), remove the cores, and wash them. Lightly salt the inside. Knead all of the ingredients, from the minced meat to the dill, season to taste, and mix with the uncooked rice. Stuff the peppers – place them upright in a pot (it’s best to test which pot they fit best in before filling them), fill them halfway up with salted water, and cook for about 30-40 minutes, until the rice is tender. Remove the peppers and stir the tomato paste into the cooking liquid. Mix the cornstarch with the cream until smooth, and use this to thicken the sauce. This goes well with flatbread and baguette. Tomatoes, zucchini, and eggplant can also be used to make the filling.