When a friend brings you fresh, unidentified peppers from their garden, you eat them. How you eat them is the question.
I was given three smedium dark green peppers. Since I wasn’t sure what they were and therefore how they would taste raw (sweet? mild? tangy? spicy? fire in my mouth?), I decided to stuff them. Luckily, I had enough random ingredients on-hand to make what I’m going to call “Dolma Peppers.” They’re stuffed with a sausage and rice mixture and topped with a tzatziki-ish sauce. Baked in the oven, they turned out perfectly. Soft with a little crunch where the mixture met the pan and so flavorful! My apologies again though because I didn’t take a single picture. They went from idea to pan to my mouth quite quickly.
Dolma Pepper Ingredients:
- Peppers (any kind you can hollow out will work)
- Mild ground sausage (or hot if you’re into that burn-the-back-of your-throat feeling)
- Cooked rice (I used leftover Mexican-inspired stuck pot rice – recipe coming soon)
- Olive oil, salt and pepper
- Chop the tops off the peppers and hollow them out. Set aside.
- Brown the sausage. When cooked, add the rice to the pan. Stir it all together. Remove from heat.
- Stuff sausage and rice mixture into the peppers. The peppers I worked with were fairly skinny, so carefully using a chopstick helped to really jam the mixture into the whole length of each pepper.
- Place stuffed peppers into a lightly oiled baking dish. Drizzle peppers with olive oil and season with salt and pepper.
- Bake at 350 degrees for 30-40 minutes. If you want to bake them at a higher temp, decrease the baking time.
- Let cool for a few minutes before plating. Top with tzatziki-ish sauce to taste.
Tzatziki-ish Sauce Ingredients:
- Cup of Greek yogurt
- Juice from 1/4 of a lemon
- Teaspoon of Greek seasoning
- 1 chopped chive
- 1 chopped garlic clove
- 1 tablespoon olive oil (maybe slightly less)
- Thoroughly mix all the sauce ingredients together and refrigerate while the peppers cook.