Generous, vibrant, and wonderfully aromatic dolma in the form of stuffed peppers, eggplants, and tomatoes — filled with a juicy meat-and-rice stuffing and finished in a delicate tomato sauce. It makes an easy family lunch or dinner: everything comes together in one pot, and the result is reliably rich and warmly spiced thanks to onions, herbs, and paprika.
Ingredients
- 4 bell peppers
- 4 eggplants
- 4–5 tomatoes
- 2.2 lb | 1 kg ground meat (beef or mixed)
- 5.3 oz | 150 g rice
- 4 onions
- 1/2 bunch parsley
- 1/2 bunch cilantro
- 1/2 bunch dill
- 2 tbsp | 2 tbsp tomato paste
- 1.8 oz | 50 g unsalted butter
- Salt, black pepper, paprika — to taste
- A little water
- For the sauce: a little tomato water (tomato paste diluted with water)
Instructions
- Prepare the peppers: cut off the tops, remove the seeds and membranes. Cut the tops off the tomatoes and carefully scoop out some of the flesh. Trim the eggplants, then use a teaspoon to hollow out the centers, taking care not to pierce the walls.
- Rinse the rice thoroughly until the water runs clear, then pour over boiling water and soak for 10 minutes. Drain in a sieve.
- Finely chop the onions. Melt the butter in a skillet and cook the onions for 5–7 minutes, until softened and lightly golden.
- Add the tomato paste, stir, and cook for 1 minute. Remove from the heat and let cool slightly.
- In a large bowl, combine the ground meat, rice, sautéed onions with tomato paste, and finely chopped herbs (parsley, cilantro, dill). Season with salt, black pepper, and paprika, add a little water for juiciness, and mix thoroughly.
- Fill the vegetables with the stuffing, but do not pack it too tightly — the rice will expand as it cooks. Replace the tops on the peppers and tomatoes.
- Arrange the stuffed vegetables snugly in a heavy pot. You can place the trimmed tops and a little tomato flesh on the bottom to prevent sticking.
- Make the tomato water: dissolve the tomato paste in hot water until the flavor is rich and tomato-forward. Pour into the pot so the liquid reaches about 1/3–1/2 of the height of the vegetables.
- Bring to a boil over medium heat, then reduce to the lowest heat, cover, and simmer for 50–60 minutes, until the vegetables are tender and the filling is fully cooked.
- Let rest, covered, for 10 minutes. Serve hot, with fresh herbs if you like.
Nutritional value (per serving)
| Item | Per serving |
|---|---|
| Calories | 460 kcal |
| Protein | 30 g |
| Fat | 26 g |
| Carbohydrates | 25 g |
| Fiber | 5 g |
| Sugar | 8 g |
| Sodium | 900 mg |
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Tips and variations
- Do not pack the filling too tightly: leave a little space so the rice can swell and stay fluffy.
- Choose medium-sized vegetables with firm walls — they hold their shape better and cook evenly.
- To prevent sticking, line the bottom of the pot with the trimmed pepper tops and tomato slices.
- Adjust the heat easily: add a pinch of hot paprika or chili flakes to the filling.
- Storage: keep refrigerated for up to 3 days. Reheat gently over low heat in the same tomato sauce or covered in the oven.
Frequently asked questions
Do I need to cook the rice before using it for the filling?
No. It is enough to rinse it well and soak it for 10 minutes. During the long simmer, the rice will finish cooking. If you want to speed things up, simmer it for 5 minutes first, then drain.
Can I cook it in the oven instead of on the stove?
Yes. Arrange the vegetables in an ovenproof dish, pour in the tomato sauce until it reaches about 1/3–1/2 of the height, cover with foil, and bake at 356°F | 180°C for about 60–70 minutes, until tender.
What kind of ground meat is best, and can I swap out the meat?
The classic version uses beef or a beef-pork mix. Turkey or lamb also work well. For a meat-free version, use a mixture of mushrooms and cooked lentils.