Vegetable Dolma

An Armenian conucopia of stuffed vegetables

Filling: Serves 4-6
1 1/2 lbs. ground lamb or ground round or 3/4 lb. each lamb and lean
ground
top round
1/2 cup rice or bulghour, or a combination
1/4 cup green bell pepper [chopped fine]
1/4 cup armenian or Italian parsley [chopped]
8 oz crushed tomatoes or tomato sauce
Cayenne pepper to taste
1/4 cup lemon juice
1 teaspoon basil
1 teaspoon black pepper or to taste
1 teaspoon salt or to taste
1 medium yellow onion [chopped]
1 cup water or 1 can Swanson's(R) chicken broth or beef broth [Enough to
cover
the vegetables.]
Vegetables:
A variety of vegetables can be used including red, gold, and or green bell
peppers. Also used are zucchini squash [large], tomatoes, potatoes, onions
and apples.

Scoop out the vegetables leaving an opening for the filling of about 1 1/2
-2 inches in diameter and about 2-3 inches deep. Fill the scooped out
vegetables with the filling mixture and place upright in a large covered
casserole.

Pour over the crushed tomatoes or tomato sauce with broth or 1 cup of
water.
Cover and cook in a preheated 350 degree oven for about 1-1 1/2 hours.
Try this dish served with a dollop of yogurt over the filled vegetables.


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