Shavuot Cheese and Herb Stuffed Vegetables
Delicate zucchini, bell peppers, and tomatoes filled with a rich blend of ricotta, feta, fresh herbs, and rice, baked in a vibrant tomato sauce for a classic Shavuot celebration.
Ingredients
- •2 medium bell peppers, tops sliced off and seeds removed
- •2 medium zucchini, halved lengthwise and scooped out to form canoes
- •2 large firm ripe tomatoes, tops sliced off and insides gently hollowed (pulp reserved)
- •1 cup cooked long-grain white rice (150g)
- •1 cup whole-milk ricotta cheese (250g)
- •1 cup crumbled feta cheese (150g)
- •1/2 cup finely grated Parmesan cheese (50g)
- •1 large egg, lightly beaten
- •1/4 cup finely chopped fresh dill (15g)
- •1/4 cup finely chopped fresh mint (15g)
- •2 cloves garlic, minced
- •1 can (14 oz / 400g) crushed tomatoes
- •2 tbsp extra-virgin olive oil
- •1/2 tsp salt
- •1/4 tsp freshly cracked black pepper
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease a large 9x13-inch baking dish.
- 2
Prepare the vegetables by hollowing out the bell peppers, halved zucchini, and tomatoes; set the hollowed shells aside and coarsely chop the reserved tomato pulp.
- 3
In a large bowl, combine the cooked rice, ricotta cheese, crumbled feta, half of the grated Parmesan, egg, garlic, dill, mint, salt, and black pepper until evenly mixed.
- 4
In a separate bowl, mix the chopped tomato pulp, canned crushed tomatoes, olive oil, and a pinch of salt, then pour this sauce into the bottom of the prepared baking dish.
- 5
Spoon the cheese and herb rice filling generously into each prepared vegetable shell.
- 6
Arrange the stuffed vegetables snugly inside the baking dish over the tomato sauce and sprinkle the tops with the remaining Parmesan cheese.
- 7
Cover the baking dish tightly with aluminum foil and bake for 35 minutes.
- 8
Remove the foil and bake uncovered for another 10 to 15 minutes, until the vegetables are tender when pierced with a knife and the cheese on top is lightly golden.
- 9
Remove from the oven and allow to rest for 10 minutes before serving warm with spoonfuls of the pan sauce.
💡 Chef tips
- Make-ahead: Assemble the entire dish up to 24 hours in advance, cover tightly, and refrigerate; add 10 extra minutes to the covered baking time.
- Grain Variations: Swap the white rice for cooked quinoa, cooked couscous, or toasted pine nuts for different textures.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently in a 350°F (175°C) oven.
✅ How it should turn out
Tender, vibrant vegetables stuffed with a creamy, herb-speckled cheese filling, sitting in a rich, bubbling tomato sauce with a slightly browned top.