Shavuot Stuffed Vegetables
A vibrant and festive centerpiece for Shavuot, featuring tender seasonal vegetables filled with a savory herb, rice, and cheese stuffing.
Ingredients
- •4 medium bell peppers, tops cut off and seeded
- •4 medium zucchini, halved lengthwise and hollowed out
- •1 cup long-grain white rice, rinsed and drained
- •1 cup ricotta cheese
- •1 cup crumbled feta cheese
- •1/2 cup grated parmesan cheese
- •2 large eggs, lightly beaten
- •1/2 cup chopped fresh dill
- •1/2 cup chopped fresh parsley
- •3 cloves garlic, minced
- •1 large onion, finely chopped
- •3 tablespoons extra virgin olive oil
- •1 cup crushed canned tomatoes
- •1 teaspoon salt
- •1/2 teaspoon freshly ground black pepper
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease a large baking dish.
- 2
Heat 2 tablespoons of olive oil in a skillet over medium heat, add the chopped onion and minced garlic, and sauté until translucent and fragrant.
- 3
In a large mixing bowl, combine the uncooked rice, ricotta, feta, half of the parmesan, beaten eggs, dill, parsley, sautéed onion and garlic, half of the salt, and half of the pepper.
- 4
Stuff the hollowed bell peppers and zucchini halves generously with the cheese and rice mixture.
- 5
Pour the crushed tomatoes mixed with the remaining salt and pepper into the bottom of the prepared baking dish, and drizzle the remaining tablespoon of olive oil over the stuffed vegetables.
- 6
Arrange the stuffed vegetables snugly in the baking dish over the tomato sauce.
- 7
Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
- 8
Remove the foil, sprinkle the remaining parmesan cheese over the vegetables, and bake uncovered for another 15 minutes until the tops are golden and the rice is tender.
💡 Chef tips
- You can substitute brown rice or quinoa for the white rice, just ensure you parboil them slightly before mixing with the cheeses.
- Assemble the stuffed vegetables a day ahead, cover, and keep in the refrigerator until ready to bake.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven.
✅ How it should turn out
The finished dish features tender, fork-pierceable vegetables holding a savory, gooey cheese and herb filling, surrounded by a rich and tangy tomato sauce that ties every bite together.