Thanksgiving

Bell Pepper and Tomato Dolma is for Dinner.

Bell Pepper and Tomato Dolma takes 20 minutes to prepare.

Bell Pepper and Tomato Dolma takes 45 minutes to cook.

Bell Pepper and Tomato Dolma makes 4 servings.

The ingredients for Bell Pepper and Tomato Dolma are:

4 medium (flat-bottomed) bell peppers
6 plum tomatoes
1 large onion, chopped
4 T minced garlic
1/2 bunch italian parsley
1/2 bunch cilantro
1/4 bunch fresh mint
1/4 bunch baby dill leaves
1 T olive oil
4 T tomato paste
1 T salt
1 T black pepper
2 T Cumin
1 T tumeric powder

Here is how you make Bell Pepper and Tomato Dolma:

1-in a big bowl, mix ground turkey, rice, half the onion, half the garlic, all chopped herbs and spices.2- cut the top of the peppers and tomatoes with care, saving the top part and emptying the insides of each pepper and tomato (save the insides of the tomatoes).3- spray an oven pan and line it with the peppers and tomatoes so that the top is facing upward.4- stuff the peppers and tomatoes with the turkey/rice mix and cover with the top of the pepper/tomato that you saved earlier.5- in a seperate pan, sautee onions, garlic, and tomato paste in the olive oil, then add the tomato insides and 2 cups of water, bring to a boil then pour on the stuffed peppers and tomatoes.6- cover with aluminum foil very well and cook for 45minutes in a 400 degree pre-heated oven or until water is drained.Serving Size:?makes four sevings

The nutritional information for Bell Pepper and Tomato Dolma is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 553.4

• Total Fat: 25.5 g
• Cholesterol: 160.7 mg
• Sodium: 320.8 mg
• Total Carbs: 35.1 g
• Dietary Fiber: 6.4 g
• Protein: 48.1 g