Dolma Mshakla

Ingredients

• 2 whole Russet Potatoes
• 3 whole Green Bell Peppers
• 1/2 cups Rice
• 1/2 cups Lemon Juice
• 2 whole Tomatoes
• Chopped
• 1 whole Zucchini
• Chopped
• 3/4 cups Fresh Mushrooms
• Chopped
• 1 whole Onion
• Chopped
• 1/4 cups Cilantro
• Finely Chopped
• 3 Tablespoons Tomato Sauce
• 1 Tablespoon Garlic
• 1/2 cups Olive Oil
• 1 dash Salt To Taste
• 1 dash Pepper To Taste
• 1/2 cups Rice
• 1/4 cups Lemon Juice
• 1/2 pounds Ground Chicken
• 2 Tablespoons Cilantro
• Finely Chopped
• 2 Tablespoons Tomato Sauce
• 1 Tablespoon Garlic
• Minced
• 1/2 cups Olive Oil
• 1 dash Salt To Taste
• 1 dash Pepper To Taste

Instructions

1. For the potatoes, bake in the microwave on the baked potato setting, or in a conventional oven at 400 degrees F for 45 minutes.
2. Once soft, cut off the tops and scoop out half of the insides.
3. For the green peppers, slice off the tops and remove the seeds.
4. Preheat the oven to 300 degrees F. For the stuffing (two options are given), combine all of the ingredients into a bowl and mix together.
5. Spoon desired filling into the vegetables and place upright in a Dutch oven or baking dish.
6. The veggies should fit tightly together to prevent tipping.
7. Replace the vegetable lids that were cut back onto the vegetables.
8. Pour enough water to cover the bottom of the pan, about 1/4 deep.
9. Cover the baking dish and place in the oven for one hour.
10. Remove the dish after an hour and check the water level.
11. If need necessary, add more water.
12. Increase the oven to 350 degrees F and bake an additional 25 minutes.
13. Serve immediately.
14. Bonus meal: If you made both stuffing options, combine the leftovers together and place in a casserole baking dish.
15. Cover and bake at 350 degrees F for 45 minutes.
16. Serve over flat bread or in tortillas.