Persian Stuffed Mini Peppers (Dolmeh-Kouchoulou)

Added on April 28th, 2012 by our friend from http://chowbellabycassie.blogspot.com

Cooking Steps

1. Preheat oven to 400 degrees F. Grease a 13×9 non-reactive baking pan and set aside.
2. Mix the meat, egg, onion, saffron, parsley, and some salt and pepper together in a medium bowl. Your hands work best for this job.
3. Cut all the peppers in half lengthwise and scoop out any seeds and pith. Arrange the peppers in the pan alternating stem ends to get a tight fit.
4. Taking out one pepper at a time, fill with a level amount of the meat mixture. Repeat with all the peppers.
5. Bake for 20 minutes, or until the meat is done. While they are baking, blend the tomato paste, water, vinegar, oil, honey and a little salt and pepper in a small bowl. After the 20 minutes, pour the sauce over the peppers and return to the oven for 10 more minutes. After that time, raise the pan to 8-10-inches from the top of the oven, and broil for about 5 minutes, or until the sauce bubbles and the edges of the peppers become slightly charred. You may have to rotate the pan once through for even browning. Allow to rest for 3 minutes before serving.

Serves 5
30 min
This is a Recipe

Ingredients

  • 3/4 lb lean ground beef, preferably grass-fed
  • 1 beaten egg
  • 1/4 cup finely diced onion
  • generous pinch of crushed saffron
  • 1 tsp dried parsley
  • 3/4 lb mini sweet peppers
  • 1/4 cup tomato paste
  • 1/4 cup water
  • 1 tbsp apple cider vinegar
  • 1 tbsp extra virgin olive oil; 2 1/2 tsp honey; salt and pepper, to taste; olive oil, for greasing
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3 Responses to “Persian Stuffed Mini Peppers (Dolmeh-Kouchoulou)”

  1. [...] on the web!Persian Stuffed Mini Peppers (Dolmeh-Kouchoulou) Fast Paleo / Posted on: April 28, 2012Fast Paleo – 1. Preheat oven to 400 degrees F. Grease a 13×9 non-reactive baking pan and set aside. [...]

    Persian Stuffed Mini Peppers (Dolmeh-Kouchoulou) | Paleo Digest, on April 28th, 2012

  2. Made this for dinner tonight and it was *great!* It was a little sweeter than I usually like, but it was delicious. Also, I made it with ground lamb (it’s what I had on hand).

    Enjoy!

    Keri Kae, on May 8th, 2012
  3. chowbella

    In Persian cuisine, ground lamb would most likely be preferred to beef, so it was a good substitute! Persian food also tends to be on the sweet side, so using only 2.5 tsp of local honey is a big decrease from the spoons of white sugar in the original recipe. Glad you liked it!

    chowbella, on June 20th, 2012

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