🍽️ FittestMe.aiFoodsNutrients

Stuffed Vegetables (Dolma) Recipe

Mediterranean · Main course · 75 min total

A classic Mediterranean dish of tender vegetables stuffed with a fragrant rice and herb mixture, simmered in a lemony broth.

Ingredients

• 6 large bell peppers or 12 small (mix of bell peppers, zucchini, eggplant, tomatoes)
• 1 cup long-grain rice, rinsed
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup fresh dill, chopped
• 1/2 cup tomato sauce
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon ground allspice
• 1/2 teaspoon cinnamon
• 2 cups vegetable or chicken broth
• Juice of 1 lemon

Instructions

1. Prepare the vegetables: If using bell peppers, cut off the tops and remove seeds and membranes. For zucchini and eggplant, halve lengthwise and scoop out flesh, leaving a 1/4-inch shell. For tomatoes, cut off the top and scoop out pulp. Reserve the tops or flesh for later use.
2. In a large bowl, combine the rice, onion, garlic, parsley, mint, dill, tomato sauce, 2 tablespoons olive oil, salt, pepper, allspice, and cinnamon. Mix well.
3. Stuff each vegetable cavity with the rice mixture, filling about 3/4 full to allow room for expansion. Replace the tops if using peppers or tomatoes.
4. Place any leftover vegetable flesh or extra small vegetables in the bottom of a large pot to create a bed. Arrange the stuffed vegetables upright in the pot, snugly together.
5. In a small bowl, mix the broth, lemon juice, and remaining 2 tablespoons olive oil. Pour over the vegetables. If needed, add water to reach halfway up the vegetables.
6. Place a heatproof plate on top of the vegetables to keep them submerged. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until rice is tender and vegetables are soft.
7. Carefully remove the plate and let the dolma rest for 10 minutes. Serve warm or at room temperature, with a drizzle of pan juices and yogurt on the side if desired.

Tips

• Leftover dolma can be refrigerated for up to 4 days and taste even better the next day.
• To freeze, place cooled dolma in a single layer in a freezer-safe container; thaw overnight in the refrigerator before reheating.
• Substitute ground meat (beef or lamb) for a heartier version; add 1/2 pound cooked meat to the rice mixture.
• Use a mix of vegetables for color and variety.

More about Stuffed Vegetables (Dolma) →

AI estimate may be inaccurate · Terms