Stuffed Bell Peppers (Meat Dolma)
12 sm Green bell peppers
3 x Tomatoes (optional) quartered
1 tbl Butter
Salt and pepper to taste
2 cup Water
Meat and rice stuffing
3 cup Yoghurt
* Cut a thin slice from the stem end of the peppers, remove seeds and membranes, wash and save tops to act as lids. Wash. Drain upside-down. Fill peppers with meat and rice stuffing, replace lids and cover tops either with pepper stems or with quartered tomatoes, skinside up. Line the bottom of a large saucepan with parsely stems. Add salt, pepper an water. Dot with butter. Place a plate upside-down on peppers. Cover and cook on lowest possible heat until peppers are tender (about 40 minutes).
* Transfer stuffed pepprs to a platter. Pour remaining liquid (about 8 tbsns) from the saucepan over the peppers. Serve hot with yoghurt and salad as a main course.
* (Yoghurt is something made by the Turkish people and is also eaten in other Mid-East countries. I've tried it and liked it but haven't been able to duplicate. Plain American yogurt is not my idea of a good substitute.)