Russian Stuffed peppers. Low fat dolma
The more traditional Russian version of sarma is actually “Golubtsy” (stuffed leaves of large white cabbage).
But stuffed sweet peppers (as well as large tomatoes) are now also used, sometimes mixed with stuffed cabbage leaves in one dish.
Please Note: The cooked dish needs to sit tightly covered with the lid on, for several hours. (not noted in prep. time)
Posted here from russianfood-ie.com/stuffed-peppers_d... for use in Culinary Quest.
- 1 lb
- low fat minced beef
- 1/2 c
- dry rice (brown works fine), boiled al-dente or steamed
- 8 - 9 large
- sweet peppers of different colours
- 250 g
- handful of prunes
- 250 g
- soured cream or 0% fat greek yogurt
- 5 tsp
- tsp tomato puree or 400 g tinned tomatoes, blended
- 2 clove
- garlic pressed
- salt, pepper to taste
- dry herbs (parsley, basil, thyme) to taste
- strong meat, chicken or vegetable stock (optional)
How to Make Russian Stuffed peppers. Low fat dolma
- 1Put the rice to boil. Meantime prepare the peppers. Cut the tops of and save them. Deseed and rinse the peppers inside, cut off the soft internal part of the top.
- 2In a large bowl prepare the sauce by whisking the soured cream (use Greek yogurt for a low fat version, it works just fine!) with blended tomatoes or tomato paste, salt, pepper, dry herbs.
- 3When the rice is ready, in another large bowl mix it well with the minced meat until even. With a spoon stuff the peppers, not too tight and not too lose, cover them with the matching top and stand them up side by side to each other in a large sauce pan with thick sides and bottom. When the bottom of the sauce pan is covered arrange the rest in the top layer.
- 4If you have extra peppers left (or cabbage leaves, or tomatoes), just add them to the pot unstuffed if you wish. They will cook well in tasty sauce alongside the stuffed peppers. Drop the prunes and pour the cream (yogurt) and tomato liquid on top. Turn on the gas, top up the level of liquid to cover about 2/3 of the peppers height by adding hot stock or just boiling water.
- 5When the peppers start boiling, turn the gas down, cover the pot tightly with the lid and let the stuffed peppers cook until ready (for about 40 minutes). Soon the liquid will cover the peppers totally. When the peppers are ready taste and adjust the seasoning. Turn the gas off and let the pepper dolma sit for a couple of hours tightly covered with the lid.
- 6Serve stuffed peppers (dolma) in deep bowls accompanied with fresh baguette. Enjoy!