Dolma (Stuffed Vegetables)

Recipe By Brigitte Harness
Category Atkins; Low-Cal; Main Dish; Vegetable Dishes; Vegetables; Vegetarian
Main Ingredient Vegetables
Cuisine Style Armenian
Yield 6 Serving
Preparation Time 20min
Cooking Time 90min
Personal Rating
1 1/2 lb lean ground top round
1 medium yellow onion, chopped
1/2 cup rice or bulghour
1/4 cup parsley, chopped
1/4 cup lemon juice
8 oz crushed tomatoes or tomato sauce
1 tsp black pepper, to taste
1 tsp salt, to taste
1 cup water, enough to cover the vegetables
Cayenne pepper to taste
Scoop out the vegetables leaving an opening for the filling of about 1 1/2 -2
inches in diameter and about 2-3 inches deep. Fill the scooped out vegetables
with the filling mixture and place upright in a large covered casserole. Pour
over the crushed tomatoes or tomato sauce with broth or 1 cup of water.

Cover and cook in a preheated 350 degree oven for about 1-1 1/2 hours.

A variety of vegetables can be used including red, gold, and or green bell
peppers. Also used are zucchini squash [large], tomatoes, onions. I am not
sure but this may actually work in pumpkin.
Per Serving: 269 Calories; 16 g Fat; 6 g Sat Fat; 66 mg Cholesterol; 94 mg Sodium;
8 g Carb; 3 g Fiber; 23 g Protein.

The count below do not account for the veggies you stuff. Make sure to add them. If you are worried about the rice, use finely chopped califlower. You should steam it just a bit, then continue making mix as listed above. The whole mixture is only
50gm carbs. That really is not that bad if you are not in induction.

Created for Lamson Adventures. Copyright 2002, Lamson Adventures Lo-Carb Recipes.