Dish of Stuffed Peppers - Small
(click to enlarge)

Stuffed Peppers - Small


Ukraine, Crimean Tatars   -   Biber Dolma po Kryms'ko-Tatars'ky
Serves:
Effort:
Sched:
DoAhead:  		 8 app
***
1-1/3 hrs
Yes		 Stuffed peppers (and other stuffed things) are very popular in Ukraine. These are best warm, but are still very good at room temperature - but don't serve too cold.

ar
8
4
2
3
1
1
1/2
1/2
2
1/4
ar
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oz
oz
oz
T
T
T
t
t
T
c

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Peppers (1)
Beef, ground (2)  
Onion
Carrot
Rice
Parsley, fresh
Dill, fresh
Salt
Pepper, black
Butter
Tomato Paste
Broth, or (3)
-- Serve with
Sour Cream

If the peppers you use are longish, they will slice quite nicely after cooking. Use your imagination on the serving.

Prep   -   (45 min)
  1. Cap and seed PEPPERS.
  2. Grind BEEF. Chop it some to make sure it isn't stringy.
  3. Chop ONION fine. Chop CARROT fine. Mix with Beef.
  4. Chop PARSLEY fine. Chop DILL fine. Mix thoroughly with Beef, along with Rice, Salt and Pepper.
  5. Stuff Peppers. You can stuff them quite full as there is little rice, and the tops are open.
Run   -   (40 min)
  1. Select a coverable pan in which the peppers can all be stood upright.
  2. In the selected pan, melt the butter and stir in the Tomato Paste for about 2 minutes until well mixed with the butter. Take off heat.
  3. Arrange Peppers in the pan.
  4. Bring Broth to a boil. Pour as much as is needed into the pan to come near the top of the shortest pepper. Cover the pan tightly and simmer slowly for 30 minutes or until rice is cooked.
  5. Remove Peppers from the Broth and arrange in a bowl, with just a little of the broth. Garnish generously with Sour Cream, or serve Sour Cream on the side, depending on the shape and size of your peppers and your chosen presentation. Also see Note-3.
NOTES:

  1. Peppers:

      You will need enough peppers to hold 2 cups of stuffing. Any rather small sweet peppers that you can stand upright will do fine, preferably in an assortment of colors. The ones in the photo were a bit unruly due to being small and pointy (I cut a little of the points off most of them so they would stand, if packed fairly tightly - I used a big chunk of daikon radish to fill excess space in the pan).

  2. Beef:

      The beef should not be too lean. If using store bought ground beef, don't get the leanest. I use 70%, ground beef, but 80% will work.

  3. Broth:

      A meat broth is preferred, but even plain water works fine. Do not discard the broth. Even if you used just water, it will be very flavorful and a fine addition to your next tomato sauce.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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