Dolme Felfel (persian Stuffed Capsicums/bell Peppers)

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 6 medium red capsicums (bell peppers)
• 200 g basmati rice
• 200 g mushrooms (optional)
• 100 g split peas (soaked overnight)
• 1 bunch dill
• 1 bunch mint
• 1 bunch coriander
• 2 teaspoons tarragon (dried is accepted)
• 1 bunch shallot
• 1 (400 g) can crushed tomatoes
• 2 tablespoons tomato paste
• 1 cup vegetable stock
• 2 teaspoons turmeric
• salt and pepper

Recipe

• 1 soak split peas in water overnight.
• 2 cook the split peas for about 20 mins with turmeric and enough water to cover.
• 3 cook the rice in boiling water for about 5 minutes.
• 4 chop all the herbs and add to pan with half-cooked split peas and rice, and add stock.
• 5 chop the mushrooms and add to the mixture.
• 6 cut a circle in the top of the capsicums and remove the seeds.
• 7 stuff the capsicums with the cooked mixture.
• 8 drizzle a bit of olive oil a baking tray and place the capsicum in the tray.
• 9 pour the crushed tomatoes and half a cup of water over the capsicums.
• 10 place the tray in oven at 200°c for about 40 minutes bon appetit!