Shavuot Stuffed Vegetables
These tender, herb-infused stuffed vegetables filled with seasoned rice and creamy feta cheese are a festive centerpiece for your Shavuot table.
Ingredients
- •4 medium bell peppers (tops cut and seeds removed)
- •4 medium zucchini (halved lengthwise and hollowed out)
- •1 cup long-grain white rice (rinsed and drained)
- •1 cup crumbled feta cheese
- •1 medium onion (finely chopped)
- •2 cloves garlic (minced)
- •1/2 cup fresh parsley (finely chopped)
- •1/4 cup fresh dill (finely chopped)
- •3 tablespoons extra virgin olive oil
- •1 can (14 oz) crushed tomatoes
- •1 cup vegetable broth
- •1 teaspoon kosher salt
- •1/2 teaspoon black pepper
- •1 teaspoon dried oregano
Instructions
- 1
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
- 2
In a large bowl, combine the rinsed rice, crumbled feta cheese, chopped onion, minced garlic, parsley, dill, 2 tablespoons of olive oil, half of the salt, and black pepper, mixing well.
- 3
Stuff the hollowed bell peppers and zucchini boats loosely with the rice and cheese mixture, leaving a little room at the top for the rice to expand as it cooks.
- 4
In a separate bowl, mix the crushed tomatoes, vegetable broth, the remaining olive oil, remaining salt, and dried oregano to create the cooking sauce.
- 5
Pour the tomato sauce into the bottom of a large, oven-safe baking dish or Dutch oven.
- 6
Arrange the stuffed peppers and zucchini snugly in the baking dish right over the sauce.
- 7
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 35 minutes.
- 8
Remove the foil and bake uncovered for another 10 to 15 minutes, or until the rice is tender and the tops of the vegetables are lightly browned.
- 9
Let the stuffed vegetables cool for a few minutes before serving, spooning the rich tomato sauce from the bottom of the dish over them.
💡 Chef tips
- You can substitute the white rice with basmati or brown rice, adjusting the liquid and baking time slightly if using brown rice.
- This dish can be fully assembled up to one day in advance, covered, and kept in the refrigerator until ready to bake.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently before serving.
✅ How it should turn out
The finished vegetables are fork-tender and fragrant with herbs, holding a savory, perfectly cooked rice and melted feta filling that rests in a rich, tangy tomato sauce.