Stuffed Vegetables in Tomato Sauce
Tender zucchini and bell peppers packed with a savory rice and herb filling, simmered to perfection in a rich, tangy tomato sauce.
Ingredients
- •2 medium zucchini, cut into 2-inch chunks and hollowed out
- •2 medium bell peppers, tops sliced off and seeded
- •1 cup long-grain white rice, rinsed and drained
- •1 medium yellow onion, finely chopped
- •2 cloves garlic, minced
- •1/2 cup fresh parsley, finely chopped
- •1/4 cup fresh dill, finely chopped
- •3 tablespoons extra virgin olive oil, divided
- •1 teaspoon ground cumin
- •1 teaspoon salt, divided
- •1/2 teaspoon black pepper, divided
- •1 can (14 oz) crushed tomatoes
- •2 tablespoons tomato paste
- •1.5 cups vegetable broth
- •1 teaspoon sugar
Instructions
- 1
In a mixing bowl, combine the uncooked rice, chopped onion, half of the minced garlic, parsley, dill, 1 tablespoon of olive oil, cumin, half of the salt, and half of the black pepper.
- 2
Stuff the hollowed zucchini chunks and bell peppers loosely with the rice mixture, leaving a little room at the top since the rice will expand as it cooks.
- 3
In a wide, deep skillet or Dutch oven, heat the remaining 2 tablespoons of olive oil over medium heat and sauté the remaining garlic for about 30 seconds until fragrant.
- 4
Whisk in the crushed tomatoes, tomato paste, vegetable broth, sugar, and the remaining salt and pepper, bringing the sauce to a gentle simmer.
- 5
Carefully arrange the stuffed vegetables upright in the simmering tomato sauce.
- 6
Cover the pot with a tight-fitting lid, reduce the heat to low, and let it simmer gently for 40 to 45 minutes until the rice is tender and the vegetables are soft to the fork.
- 7
Remove from heat and let it rest, covered, for 10 minutes before serving warm with the rich tomato sauce spooned generously over the top.
💡 Chef tips
- You can swap the white rice for brown rice, but you will need to increase the cooking time and add an extra half cup of broth.
- This dish tastes even better the next day, making it a fantastic option for make-ahead meal prep.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop.
✅ How it should turn out
The finished dish features tender, melt-in-your-mouth vegetables filled with flavorful, fluffy herb rice, all enveloped in a vibrant, savory, and perfectly balanced tomato sauce.