This dolma recipe is definitely for those who love bulgur. If you don’t like bulgur, then your recipe for stuffed peppers is this one. On the other hand, if you like bulgur, this is a great recipe with fresh herbs and refreshing lemon zest.
5-6 small bell peppers (Do not use huge regular bell peppers; they have really thick skin, are too big for stuffing, and most important of all are not flavorsome. Try to shop at Mexican stores or farmers’ markets for smaller bell peppers)
1/2 cup coarse bulgur
1 big onion, finely chopped
1/2 bunch green onions, chopped
1/2 bunch dill chopped
1-2 tsp mint flakes
2 long green chilies like anaheims, chopped
4 medium tomatoes, petite diced
approximately 1 tsp lemon zest
1/3 cup olive oil
1 tsp crushed peppers
-Take the tops of bell peppers. Take the seeds out, wash and rinse.
-Saute onion, green onion, and chilies with 1/4 olive oil for 5-6 minutes.
-Add bulgur, tomato, dill, lemon zest, salt, and crushed peppers. Stir for a minutes. Add 1/3 cup hot water. Cover and cook until bulgur soaks all the water.
-Stuff bell peppers with bulgur mix. Place in a pot facing up.
-Pour hot water half way through peppers. Scatter rest of the olive oil. First bring to a boil and then cover and simmer on low for half an hour.
-Serve warm with yogurt.