Dolma (Turkish Stuffed Peppers)

Ingredients

• •4 large bell peppers (red or green)
• •1 pound ground lamb or beef
• •1 cup long-grain white rice
• •1 medium onion, finely diced
• •3 tablespoons pine nuts
• •2 teaspoons ground cinnamon
• •1 teaspoon ground allspice
• •2 tablespoons fresh parsley, chopped
• •2 tablespoons olive oil
• •2 cups beef or vegetable broth
• •1 teaspoon salt
• •½ teaspoon black pepper

Directions

1. 1Heat olive oil in a skillet and sauté the diced onion until softened, about 3 minutes. Add the ground meat and cook until browned, breaking it apart as it cooks.
2. 2Stir in the uncooked rice, pine nuts, cinnamon, allspice, parsley, salt, and pepper. Cook for 2-3 minutes, stirring frequently.
3. 3Cut the tops off the peppers and remove the seeds and membranes. Fill each pepper with the meat and rice mixture, packing it gently.
4. 4Arrange the filled peppers upright in a pot or baking dish. Pour the broth around the peppers until it reaches halfway up their sides.
5. 5Bring to a simmer over medium heat, then reduce heat to low. Cover and cook for 30-35 minutes until the peppers are tender and the rice is cooked through.
6. 6Remove from heat and let stand for 5 minutes before serving warm.

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