Vegetarian Stuffed Bell Peppers (Persian-Style Dolmeh Felfel)
"Experience a vibrant taste of Tehran with these colorful bell peppers packed with savory bulgur, sweet raisins, and gooey melted mozzarella."
Instructions
In a medium saucepan, combine the broth, grated carrots, and chopped onion. Bring to a boil over high heat, then reduce to a gentle simmer and cook for 5 minutes to develop flavor.
Add the bulgur and raisins, stir once, then remove from heat. Cover and let stand for about 5 minutes, until the bulgur absorbs the liquid and becomes tender.
Meanwhile, prepare the bell peppers by slicing off the tops and carefully removing the seeds and membranes, keeping the peppers whole.
Fluff the bulgur mixture with a fork. Gently fold in the grated mozzarella until evenly distributed.
Spoon the filling into the peppers, filling them fully but without packing too tightly.
Stand the stuffed peppers upright in a pot. Add 1/2 cup water to the bottom, cover, and bring to a gentle boil. Reduce the heat and steam for about 10 minutes, until the peppers are just tender and the filling is heated through.
Transfer to a serving platter and garnish with slivered almonds or chopped toasted walnuts before serving.