Ingredients:

• 20 bell peppers, medium
• 6 tomatoes
• 1 table spoon butter
• 3 onions
• 1 tea spoon sugar
• 2 cups water
• salt

for the stuffing:

• 3 table spoons butter
• 500 gr. butter
• 150 gr. rice
• 1 cup water
• 1 kg. minced lamb meat
• salt
• 1 tea spoon pepper
• 1/2 pinch each dill, parsley, mint

Remove the stalk of the pepper. Remove the seeds and wash the pepper.

To prepare the stuffing, peel and chop the onions. Chop the spring onions, dill and parsley and mint. Wash and drain the rice. Peel the tomatoes and chop small. Remove the stalks and the seeds of the mild chili pepper and slice. Place in a bowl the onion, rice, tomato, pepper, dill, parsley, the minced meat, black pepper, salt and 1 cup of water. Knead and set aside. 

Fill the bell peppers with the stuffing. Cut.a small piece of tornato lid for each dolma. Place the dolmas in a large saucepan.

To prepare the sauce wash and peel the tomatoes and rernove then grate into a bowl. Melt the butter in another saucepan, grated tomatoes and sugar. Cook until thickened and pour over the dolmas. Add 3 cups of hot water. Place a plate over the dolmas to weight down. Cover and bring to the boil. Then cook over a medium heat for 45 minutes. Serve with yogurt if desired.

Source:http://cookbook.turizm.net/cookbook/default.asp