FILLING:

1 1/2 lb. ground lamb or 3/4 lb. lamb and 3/4 lb. lean ground top round
1/2 c. rice or bulgur or a combination
1/4 c. green bell pepper, chopped fine
1/4 c. chopped Armenian or Italian parsley
8 oz. crushed tomatoes or tomato sauce
Cayenne pepper to taste
1/4 c. lemon juice
1 tsp. basil
1 tsp. black pepper or to taste
1 tsp. salt or to taste
1 med. yellow onion, chopped
1 c. water or 1 can Swanson's chicken broth or beef broth

VEGETABLES:

A variety of vegetables can be used including red, gold, and/or green bell peppers. Also used are a large zucchini squash, tomatoes, potatoes and onions. Scoop out the vegetables leaving an opening for the filling of about 1 1/2 to 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 hour.

With a food processor or blender, the seedless cored out portions of the vegetables can be liquified and poured over the dolma before cooking in lieu of water or broth or as a combination with them.