Dolme Felfel (Persian Stuffed Capsicums/bell Peppers)

Time

Prep 10 min · Cook 40 min · 50 min total

Difficulty

medium

1. 1

   Soak split peas in water overnight. Cook the split peas for about 20 mins with turmeric and enough water to cover.

   20 min
2. 2

   Cook the rice in boiling water for about 5 minutes. Chop all the herbs and add to pan with half-cooked split peas and rice, and add stock.

   5 min
3. 3

   Chop the mushrooms and add to the mixture. Cut a circle in the top of the capsicums and remove the seeds.

4. 4

   Stuff the capsicums with the cooked mixture. Drizzle a bit of olive oil onto a baking tray and place the capsicum in the tray.

5. 5

   Pour the crushed tomatoes and half a cup of water over the capsicums.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.