Dolma Mshakla
23 ingredients
16 steps
Ingredients
- 2 whole Russet Potatoes
- 3 whole Green Bell Peppers
- 1/2 cups Rice
- 1/2 cups Lemon Juice
- 2 whole Tomatoes, Chopped
- 1 whole Zucchini, Chopped
- 3/4 cups Fresh Mushrooms, Chopped
- 1 whole Onion, Chopped
- 1/4 cups Cilantro, Finely Chopped
- 3 Tablespoons Tomato Sauce
- 1 Tablespoon Garlic
- 1/2 cups Olive Oil
- 1 dash Salt To Taste
- 1 dash Pepper To Taste
- 1/2 cups Rice
- 1/4 cups Lemon Juice
- 1/2 pounds Ground Chicken
- 2 Tablespoons Cilantro, Finely Chopped
- 2 Tablespoons Tomato Sauce
- 1 Tablespoon Garlic, Minced
- 1/2 cups Olive Oil
- 1 dash Salt To Taste
- 1 dash Pepper To Taste
Directions
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1For the potatoes, bake in the microwave on the baked potato setting, or in a conventional oven at 400 degrees F for 45 minutes.
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2Once soft, cut off the tops and scoop out half of the insides.
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3For the green peppers, slice off the tops and remove the seeds.
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4Preheat the oven to 300 degrees F. For the stuffing (two options are given), combine all of the ingredients into a bowl and mix together.
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5Spoon desired filling into the vegetables and place upright in a Dutch oven or baking dish.
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6The veggies should fit tightly together to prevent tipping.
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7Replace the vegetable lids that were cut back onto the vegetables.
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8Pour enough water to cover the bottom of the pan, about 1/4 deep.
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9Cover the baking dish and place in the oven for one hour.
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10Remove the dish after an hour and check the water level.
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11If need necessary, add more water.
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12Increase the oven to 350 degrees F and bake an additional 25 minutes.
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13Serve immediately.
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14Bonus meal: If you made both stuffing options, combine the leftovers together and place in a casserole baking dish.
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15Cover and bake at 350 degrees F for 45 minutes.
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16Serve over flat bread or in tortillas.
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