MIDDLE EASTERN-STYLE DOLMA (STUFFED VEGETABLES)
Assorted vegetables with a ground beef stuffing that will melt in your mouth! My all-time favorite food to eat. My dad was born and raised in Iran and this is a recipe passed down for generations. I wanted to share this with others because all my friends bug me or my dad to make dolma. It's a big hit! You can stuff all kinds of vegetables, like tomatoes, or different kinds of squash, or use grape leaves as well, so feel free to experiment. I hope everyone enjoys the dolma as much as me and my family have for years.
Provided by danicaj1987
Categories Fruits and Vegetables Vegetables
Time 3h15m
Yield 12
Number Of Ingredients 12
Steps:
- Combine ground beef, 2 1/2 cans of tomato paste, parsley, green onion, butter, salt, and pepper in a large bowl.
- Before adding uncooked rice, rinse until water runs clear; this keeps the rice from becoming sticky. Add rice after rinsing and mix contents until blended well.
- Bring a pot of lightly salted water to a boil; add cabbage. Boil until just tender enough to fold, 2 to 3 minutes. Drain and set aside.
- Meanwhile, hollow out bell peppers, eggplants, and zucchini.
- Stuff hollowed vegetables with meat mixture. Set in a large pot (pack vegetables together so there isn't much room in between them). Fill cabbage leaves with 3 to 4 tablespoons of leftover meat mixture and set in the pot with the other vegetables. Pour water in the pot on top of the vegetables until almost covered. Stir in remaining tomato paste. Weigh down the food by placing a heavy, heat-proof plate on top.
- Bring water to a boil; reduce heat to medium and cover the pot. Let cook for 1 hour. Drain half of the water in the pot (leave heavy plate until done cooking) and recover, reducing heat to a simmer, and allow to slow cook for 1 hour more. Serve warm and enjoy!
Nutrition Facts : Calories 462.2 calories, Carbohydrate 42.6 g, Cholesterol 91.4 mg, Fat 22.2 g, Fiber 9.7 g, Protein 26.2 g, SaturatedFat 10.4 g, Sodium 1007.1 mg, Sugar 12.6 g
TOMATO & PEPPER DOLMAS
These colorful stuffed vegetables make a delicious and beautiful accompaniment to virtually any main dish or they can be simply eaten for a light summer dinner. This recipe was created for RSC #7!
Provided by NcMysteryShopper
Categories Peppers
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Cut off the tops of the large Tomatoes (set tops aside) and scoop out the insides; put all juices and pulp into a food processor or blender and puree; set aside.
- Cut the tops off the Bell Peppers (set tops aside), remove the innards and parboil the Peppers 4 to 5 minutes.
- Mix Salt and Brown Sugar together and sprinkle on the insides of the peppers and tomatoes.
- Heat 1/8 cup of the oil in sauté pan over medium heat; add Onions and cook until translucent: add Garlic, Orzo, ¼ cup hot water, Chopped Dates, the Tomato Puree, Cinnamon, Parsley and Mint; reduce to low and simmer uncovered until all liquid is absorbed (6-8 minutes).
- Put empty Peppers and Tomatoes in a small casserole or baking dish, letting them touch for support; loosely fill Peppers and Tomatoes with the Orzo mixture, sprinkle with Parmesan Cheese or Feta and Nuts (optional) and replace tops.
- Pour 1/3 cup Hot Water into the dish; spoon the remaining Oil evenly over vegetables; Bake for about ½ an hour; occasionally basting with the juices.
- Serve hot or at room temperature.
Nutrition Facts : Calories 413.3, Fat 16.5, SaturatedFat 3.2, Cholesterol 5.5, Sodium 694.5, Carbohydrate 58.6, Fiber 7, Sugar 19.1, Protein 11
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