Shavuot Stuffed Vegetables
A vibrant and festive centerpiece for Shavuot, these tender vegetables are filled with a savory blend of rice, fresh herbs, and creamy feta cheese.
Ingredients
- •4 medium bell peppers (tops removed and seeded)
- •2 large zucchini (halved lengthwise and scooped out)
- •1 cup basmati rice (uncooked)
- •1 cup crumbled feta cheese
- •1/2 cup fresh parsley, finely chopped
- •1/4 cup fresh dill, finely chopped
- •2 cloves garlic, minced
- •1/4 cup extra virgin olive oil
- •1 teaspoon dried oregano
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •1 cup vegetable broth
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
In a medium bowl, combine the uncooked rice, crumbled feta, parsley, dill, garlic, olive oil, oregano, salt, and pepper, mixing until well combined.
- 3
Stuff the hollowed-out bell peppers and zucchini halves generously with the rice and cheese mixture.
- 4
Arrange the stuffed vegetables snugly in a large baking dish.
- 5
Pour the vegetable broth into the bottom of the dish to help steam the rice.
- 6
Cover the dish tightly with aluminum foil and bake for 30 minutes.
- 7
Remove the foil and bake for an additional 10-15 minutes, or until the vegetables are fork-tender and the rice is fully cooked.
💡 Chef tips
- For a deeper flavor, toast the rice in a little olive oil for 2 minutes before mixing with the other ingredients.
- You can prepare the stuffed vegetables up to 24 hours in advance and keep them refrigerated before baking.
- If you prefer a vegan version, substitute the feta with a plant-based feta alternative or extra toasted pine nuts.
✅ How it should turn out
The vegetables should be vibrant and tender, with a fragrant, herbaceous aroma and a savory, creamy filling that is perfectly cooked through.