Dolma Felfel (Stuffed Peppers)

In Algeria, ground beef is used a lot as filling for the large variety of vegetables the soil offers. The stuffed vegetables are usually called Dolma. We have stuffed potatoes, zucchini, cabbage, tomatoes, artichoke, eggplant, rhubarb, peppers, and even olives.

Today, I am sharing with you my recipe for stuffed peppers.

Tips & tricks: Can be accompanied with rice, bread, or a salad.

4 servings – Prep. and cook time: 50 minutes

Ingredients:

1 lb ground beef

6 Sweet long green peppers

2 medium tomatoes

1.5 tbs tomato paste

5 cloves of garlic

3 tbs cooking oil

1 handful of chopped parsley

Toothpicks

1 tsp salt

1 tsp ground pepper

1 tsp ground cumin

1 tsp paprika

1 tsp of my Homemade Hot Sauce

Step-by-Step Instructions:

1. Char the peppers on medium heat until they become soft.

2. Peel off outer layer of green pepper skin and set aside.

3. Combine: ground beef with 2 crushed cloves of garlic, 1 tsp tomato paste, tbs parsley, salt, pepper, paprika, cumin, hotsauce, and mix until all ingredients blend in.

4. Slit open the pepper and spread out so it is flat on the cutting board.

5. Take a fistful of meat mixture and roll into a small ball on the lower end of the flat pepper.

6. Roll each pepper so meat is entirely covered, insert a toothpick, and make sure the pepper roll will not open while cooking.

7. For sauce: In a blender, mix the fresh tomatoes and the left cloves of garlic, add to sauce pan on medium heat.

8. Add to the saucepan, one tablespoon of tomato paste, 1 tsp Hot Sauce, salt, pepper, and cumin, 3 tbs vegetable oil and a cup of water. Stir mixture and let come to a boil.

9. Add in rolled peppers one next to the other, cook for 20 minutes.

10. Remove from heat and allow dolma and tomato mixture to settle.

11. Remove toothpicks and add parsley as a garnish.

12. Serve warm.