Shavuot Stuffed Vegetables
A vibrant and comforting centerpiece for Shavuot, these tender vegetables are filled with a savory blend of rice, herbs, and melted cheese.
Ingredients
- •4 large bell peppers (tops removed and seeded)
- •2 medium zucchini (hollowed out)
- •1 cup cooked basmati rice
- •1 cup ricotta cheese
- •1/2 cup shredded mozzarella cheese
- •1/4 cup grated Parmesan cheese
- •1/4 cup chopped fresh parsley
- •2 cloves garlic, minced
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •1/2 cup marinara sauce
- •1 tablespoon olive oil
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
In a large mixing bowl, combine the cooked rice, ricotta, mozzarella, Parmesan, parsley, garlic, salt, and pepper until well incorporated.
- 3
Spoon the rice and cheese mixture into the hollowed bell peppers and zucchini until full.
- 4
Spread the marinara sauce on the bottom of a baking dish and arrange the stuffed vegetables upright.
- 5
Drizzle the tops of the vegetables with olive oil and cover the dish tightly with aluminum foil.
- 6
Bake for 20 minutes, then remove the foil and bake for an additional 10 minutes until the vegetables are tender and the cheese is golden and bubbling.
💡 Chef tips
- For a heartier filling, add browned ground beef or crumbled Italian sausage to the rice mixture.
- You can prepare the stuffed vegetables up to 24 hours in advance and keep them refrigerated before baking.
- If you have extra filling, place it in a small ramekin and bake alongside the vegetables for a delicious cheesy side.
✅ How it should turn out
The vegetables should be fork-tender with a vibrant color, while the filling remains creamy, aromatic with fresh herbs, and perfectly melted.