Dulme felffel
- stuffed sweet peppers

INGREDIENTS

SERVES

4

METHOD

8 large sweet peppers of various colours, but evenly sized.
1 large onion
1/2 dl of cooking oil
1 teaspoon of turmeric
1 teaspoon of cinnamon
Salt and pepper
400 g of minced meat
1 bundle of parsley
1 leek
3 spoonfuls of tomato purée
1 lemon
200 g of boiled rice
100 g of boiled split peas
2 dl of water

1 Cut the stalk ends off the sweet peppers and take care of the first cut.
Make fine circles around the stalks. Remove the contents of the sweet peppers.
Do not prick holes in the sides or bottoms of the sweet peppers.
2 Chop the onion and fry it in oil. Add the turmeric, cinnamon, salt and pepper to the minced meat. Roast well. Rinse the parsley and chop it together with the leek.
Mix the chopped parsley, leek and tomato purée with the minced
meat and the juice of half a lemon. Continue to fry.
3 Add boiled rice and boiled split peas. Mix everything thoroughly.
4 Stuff each sweet pepper carefully with the mixture.
Transfer them to an ovenproof tin. Put the first cuts back on top of the peppers.
5 Mix 2 dl of water with 3 spoonfuls of oil, 1 teaspoon of tomato purée,
salt and pepper, and pour around the stuffed sweet peppers.
Bake in the bottom of the oven at 200 degrees C
(392 degrees F) for approximately 45 minutes.
6 Cover the sweet peppers with tinfoil and let them
stand for a short while before serving.

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