Vegetable Dolma
A vibrant and comforting Mediterranean classic featuring hollowed vegetables stuffed with a savory, herb-infused rice mixture.
Ingredients
- •4 large bell peppers (tops removed and seeded)
- •4 medium tomatoes (tops sliced off and pulp scooped out)
- •2 medium zucchini (halved crosswise and hollowed out)
- •1 cup long-grain white rice, rinsed
- •1 medium yellow onion, finely diced
- •3 cloves garlic, minced
- •1/2 cup fresh parsley, finely chopped
- •1/4 cup fresh mint, finely chopped
- •1/2 cup tomato paste
- •1/4 cup extra virgin olive oil
- •1 teaspoon ground cumin
- •1 teaspoon salt
- •1/2 teaspoon black pepper
- •1.5 cups vegetable broth
Instructions
- 1
In a medium bowl, combine the rinsed rice, diced onion, minced garlic, parsley, mint, half of the tomato paste, half of the olive oil, cumin, salt, and pepper. Mix well.
- 2
Carefully stuff the hollowed bell peppers, tomatoes, and zucchini with the rice mixture, leaving about 1/2 inch of space at the top as the rice will expand.
- 3
Place the stuffed vegetables upright in a large, deep skillet or Dutch oven, packing them snugly so they remain vertical.
- 4
Whisk the remaining tomato paste with the vegetable broth and the rest of the olive oil, then pour the liquid into the bottom of the pan around the vegetables.
- 5
Bring the liquid to a gentle simmer over medium heat, then cover the pan tightly with a lid.
- 6
Reduce the heat to low and cook 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 dolma rest for 5-10 minutes before serving, allowing the flavors to meld.
💡 Chef tips
- For a heartier version, you can add 1/2 pound of ground lamb or beef to the rice mixture before stuffing.
- If you have leftover filling, you can use it to stuff extra onions or grape leaves if available.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; they often taste even better the next day.
✅ How it should turn out
The finished dish features tender, vibrant vegetables that yield easily to a fork, revealing a fragrant, perfectly cooked rice filling that is savory, herbaceous, and slightly tangy from the tomato base.