Stuffing for peppers and dolmas with rice, raisins and walnuts

1/3 cup sunflower oil
3-4 onions
1/2 cup rice
50 g raisins
50 g walnuts
Stuffing for peppers and dolmas with rice, raisins and walnuts
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In the heated sunflower oil fry the chopped onions. Add rice and fry until transparent. Season with salt and pepper. Add raisins and 1 and 1/2 cup hot water. Cook on medium heat until the rice absorbs the water. Add chopped walnuts in large pieces and stuffed peppers (fresh from pickled vegetables or dry) or form dolmas - from cabbage leaves, vine leaves or other. Arranged in a saucepan, cover with a plate, pour hot, salted water and boil until ready. The dish can be prepared in the oven, like peppers or the dolmas rank in the pan, pour water gently cover them on top, sprinkle with sunflower oil and bake.
3 users
15 Dec 2008


terrific offer. This stuffing becomes very nice. I might prepare for Christmas Eve, as put plenty of nuts. Bravo!

And so I do my meatless sarma (cabbage and vine) on Christmas Eve, and add mushrooms and red pepper, and dill and stuffed vine.

Before doing lean leafs and peppers with rice and onions, sometimes I added carrot. A long time ago I read somewhere that stuffing and then do them in this way, not only on Christmas Eve. With special milled rice. I like this little sladnikav taste.

stuffing is really great, Tilllia, the combination of sauerkraut and sweet raisins is great (according to our taste, of course). My recipe is almost the same! Good holidays! :)

iris, very appetizing curled his stuffed! :) We like our combination of sweet and salty, so this is our favorite stuffing. Good holidays to you!

This year with prepared stuffing and stuffed peppers and stuffed cabbage for Christmas Eve! Happy Holidays from me, Ina! :)

perunika, delicious meal you ordered for Christmas Eve and I am glad that the stuffing is part of it! :) Happy Holidays to you!