“Dolmas” or the family of stuffed vegetable dishes has a long and ancient history. Stuffed vegetables such as peppers, tomatoes, eggplants, and onions all have a place in the Mediterranean kitchen and are commonly found with a variety of stuffing in Greece, Italy, and Turkey.
Some are served hot and some are cold. Many times a yogurt based sauce accompanies these stuffed vegetables.
I have fond memories of my mom’s stuffed bell peppers which were always on my list of favorites for my birthday dinner. Fried chicken, red beans and rice and stuffed peppers. Interesting combination but always made the top of my list.
My mom’s recipe for peppers was simple; ground meat, onions, garlic, celery and rice. In fact, whenever I have leftover rice, my mind immediately thinks, “stuffed peppers!”
My travels to Mediterranean countries especially Greece and Turkey, and Paula Wolfert’s “Mediterranean Cooking” have highly influenced the evolution of my stuffed peppers which borrow flavors from all of these countries.
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