Israeli Stuffed Vegetable Medley
A vibrant and hearty dish featuring a variety of vegetables stuffed with a flavorful mixture of rice, herbs, and spices. This recipe showcases the diverse produce available in Israel and is a staple in many homes, often served during family gatherings and holidays.
🧂 Ingredients
- 3 large Bell peppers (assorted colors)(tops removed, seeds and membranes cleaned)
- 3 medium Zucchini(halved lengthwise and hollowed out)
- 1 large Eggplant(halved lengthwise and hollowed out)
- 1 large Onion(finely chopped)
- 4 cloves Garlic(minced)
- 4 tablespoons Olive oil
- 500 g Ground beef or lamb (optional)
- 1.5 cups Rice (e.g., Persian or Arborio)(rinsed)
- 0.5 cup Fresh parsley(chopped)
- 0.25 cup Fresh mint(chopped)
- 1 teaspoon Cumin
- 1 teaspoon Coriander
- 0.5 teaspoon Allspice
- to taste Salt
- to taste Black pepper
- 2 tablespoons Tomato paste
- 1 can (14.5 oz) Diced tomatoes
- 2 cups Vegetable or beef broth
- 1 tablespoon Lemon juice
👨🍳 Instructions
- 1
Prepare the vegetables: Cut the tops off the peppers and scoop out the seeds and membranes. For zucchini and eggplant, halve them lengthwise and scoop out the flesh, leaving about a 1/2-inch border. Chop the scooped-out vegetable flesh and set aside.
💡 Tip: You can use the hollowed-out pepper tops as lids if desired. - 2
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- 3
If using meat, add it to the skillet with the onions and garlic. Cook, breaking it up with a spoon, until browned. Drain off any excess fat.
💡 Tip: For a vegetarian version, omit the meat. - 4
Add the rinsed rice, chopped vegetable flesh, parsley, mint, cumin, coriander, allspice, salt, and pepper to the skillet. Stir well to combine. Cook for 2-3 minutes, stirring, until the rice is lightly toasted.
- 5
In a separate bowl, mix the tomato paste, diced tomatoes, broth, and lemon juice. This will be the sauce.
💡 Tip: Taste the sauce and adjust seasoning as needed. - 6
Preheat oven to 375°F (190°C).
💡 Tip: Ensure your oven is fully preheated before baking. - 7
Stuff the prepared vegetables generously with the rice mixture. Arrange the stuffed vegetables upright in a large baking dish or pot.
💡 Tip: Do not pack the filling too tightly, as the rice will expand during cooking. - 8
Pour the prepared tomato sauce around and over the stuffed vegetables. Cover the baking dish tightly with foil or a lid.
💡 Tip: Ensure the vegetables are partially submerged in the sauce for even cooking. - 9
Bake for 1 hour, or until the vegetables are tender and the rice is fully cooked. If using pepper tops as lids, remove them for the last 15 minutes of baking to allow them to soften slightly.
💡 Tip: Check for doneness by piercing a vegetable with a fork; it should be tender. - 10
Let rest for 10 minutes before serving. Serve hot, spooning extra sauce over the vegetables.
💡 Pro Tips
- ✓The type of rice used can affect the cooking time; adjust as needed.
- ✓Feel free to add other vegetables like chopped carrots or celery to the filling.
- ✓For a richer flavor, use a meat or vegetable broth instead of water.
🔄 Variations
- Add a handful of pine nuts or chopped walnuts to the filling for extra crunch.
- Incorporate a pinch of cinnamon or paprika into the filling for a different flavor profile.
- Serve with a dollop of tahini or a side of yogurt.