Vegetable Dolma
A vibrant and comforting Mediterranean classic featuring hollowed-out vegetables stuffed with a savory, herb-infused rice and ground meat mixture.
Ingredients
- •4 large bell peppers, tops removed and seeded
- •4 medium zucchini, hollowed out
- •1 cup basmati rice, rinsed
- •250g ground lamb or beef
- •1 small yellow onion, finely diced
- •3 cloves garlic, minced
- •1/4 cup fresh parsley, chopped
- •1/4 cup fresh mint, chopped
- •1 tablespoon tomato paste
- •1 teaspoon ground cinnamon
- •1 teaspoon ground allspice
- •2 cups tomato juice or vegetable broth
- •2 tablespoons olive oil
- •Salt and black pepper to taste
Instructions
- 1
In a mixing bowl, combine the raw rice, ground meat, diced onion, garlic, parsley, mint, tomato paste, cinnamon, allspice, olive oil, salt, and pepper until well incorporated.
- 2
Stuff the prepared bell peppers and hollowed zucchini with the rice and meat mixture, leaving a little room at the top as the rice will expand during cooking.
- 3
Arrange the stuffed vegetables upright in a large, deep skillet or pot.
- 4
Pour the tomato juice or vegetable broth around the vegetables until they are about halfway submerged.
- 5
Bring the liquid to a gentle simmer, then cover the pot with a tight-fitting lid.
- 6
Cook on 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 rest for 5 minutes before serving warm.
💡 Chef tips
- For a vegetarian version, simply omit the ground meat and increase the rice amount or add finely chopped mushrooms for texture.
- You can prepare the stuffed vegetables up to 24 hours in advance and keep them refrigerated until you are ready to simmer them.
- Serve with a dollop of thick Greek yogurt or tzatziki on the side to balance the warm spices.
✅ How it should turn out
The finished dish features tender, vibrant vegetables filled with a fragrant, spiced rice and meat filling that is savory, aromatic, and perfectly moist.