Tomato & Pepper Dolmas

Name: Tomato & Pepper Dolmas
Ingredients: 3 large tomatoes; 3 large bell peppers (Yellow, Green, Orange, Red, or a mixture of colors); 1 teaspoon salt; 1 teaspoon brown sugar; 14 cup extra virgin olive oil; 1 medium yellow onion; 2 garlic cloves, Minced; 1 cup orzo pasta, cooked (parboiled for about 4-5 minutes and drained); 14 cup hot water, and additional; 13 cup hot water; 13 cup dates, chopped; 12 teaspoon cinnamon; 4 tablespoons fresh parsley, chopped; 1 tablespoon of fresh mint, chopped (optional); 14 cup parmesan cheese or 14 cup feta cheese; 14 cup pistachios, chopped (optional)

16 ingredients

8 steps

Ingredients

3 large tomatoes
3 large bell peppers (Yellow, Green, Orange, Red, or a mixture of colors)
1 teaspoon salt
1 teaspoon brown sugar
14 cup extra virgin olive oil
1 medium yellow onion
2 garlic cloves, Minced
1 cup orzo pasta, cooked (parboiled for about 4-5 minutes and drained)
14 cup hot water, and additional
13 cup hot water
13 cup dates, chopped
12 teaspoon cinnamon
4 tablespoons fresh parsley, chopped
1 tablespoon of fresh mint, chopped (optional)
14 cup parmesan cheese or 14 cup feta cheese
14 cup pistachios, chopped (optional)

Directions

1

Preheat oven to 350 degrees.
2

Cut off the tops of the large Tomatoes (set tops aside) and scoop out the insides; put all juices and pulp into a food processor or blender and puree; set aside.
3

Cut the tops off the Bell Peppers (set tops aside), remove the innards and parboil the Peppers 4 to 5 minutes.
4

Mix Salt and Brown Sugar together and sprinkle on the insides of the peppers and tomatoes.
5

Heat 1/8 cup of the oil in saute pan over medium heat; add Onions and cook until translucent: add Garlic, Orzo, 1/4 cup hot water, Chopped Dates, the Tomato Puree, Cinnamon, Parsley and Mint; reduce to low and simmer uncovered until all liquid is absorbed (6-8 minutes).
6

Put empty Peppers and Tomatoes in a small casserole or baking dish, letting them touch for support; loosely fill Peppers and Tomatoes with the Orzo mixture, sprinkle with Parmesan Cheese or Feta and Nuts (optional) and replace tops.
7

Pour 1/3 cup Hot Water into the dish; spoon the remaining Oil evenly over vegetables; Bake for about 1/2 an hour; occasionally basting with the juices.
8

Serve hot or at room temperature.