Stuffed Vegetables in Tomato Sauce
A comforting, Mediterranean-inspired dish featuring tender bell peppers and zucchini filled with a savory herb-infused rice mixture, simmered to perfection in a rich tomato sauce.
Ingredients
- •4 medium bell peppers, tops removed and seeded
- •2 medium zucchinis, halved lengthwise and scooped out
- •1 cup long-grain white rice, uncooked
- •1 small yellow onion, finely diced
- •2 cloves garlic, minced
- •1/2 cup fresh parsley, chopped
- •1/4 cup fresh mint, chopped
- •2 cups tomato passata or crushed tomatoes
- •1 tablespoon tomato paste
- •2 cups vegetable broth
- •3 tablespoons extra virgin olive oil
- •1 teaspoon dried oregano
- •Salt and black pepper to taste
Instructions
- 1
In a medium bowl, combine the uncooked rice, diced onion, half the garlic, parsley, mint, 1 tablespoon of olive oil, salt, and pepper to create the filling.
- 2
Stuff the hollowed-out bell peppers and zucchini with the rice mixture, leaving a little room at the top as the rice will expand while cooking.
- 3
In a large, deep skillet or Dutch oven, whisk together the tomato passata, tomato paste, vegetable broth, remaining garlic, oregano, and the rest of the olive oil.
- 4
Place the stuffed vegetables upright into the sauce in the pan.
- 5
Bring the sauce to a gentle simmer, then cover the pan with a tight-fitting lid.
- 6
Cook over medium-low heat for 30 to 35 minutes, or until the rice is tender and the vegetables are soft but still hold their shape.
- 7
Remove from heat and let the dish rest for 5 minutes before serving with a drizzle of fresh olive oil.
💡 Chef tips
- If you have leftover filling, you can tuck it into the gaps between the vegetables to cook in the sauce.
- For a heartier version, you can add 1/2 pound of ground beef or lamb to the rice mixture before stuffing.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; the flavors often improve the next day.
✅ How it should turn out
The vegetables should be fork-tender and vibrant, swimming in a thick, aromatic tomato sauce with perfectly cooked, fluffy rice inside.