Dolma with Rice and Herbs
Vegetarian Turkish/Eastern Mediterranean bell peppers, zucchini, and beefsteak tomatoes stuffed with herb-forward rice, onion, tomato, olive oil, and lemon.
- Cuisine
- Turkish and Eastern Mediterranean
Shopping options
Extra-virgin olive oil
0.5 Cup
Kroger® Extra Virgin Olive Oil
24%
Lemons
4 Ounce
Kroger® Fresh Lemons Bag
13%
Yellow onion
8 Ounce
Kroger® Yellow Onion 3 lb Bag
17%
Kosher salt
2 Teaspoon
Kroger® Coarse Kosher Salt
1%
Beefsteak tomatoes
24 Ounce
Fresh Large Hothouse Grown Premium Red Tomato
93%
Fresh dill
1 Ounce
Simple Truth Organic® Baby Dill
100%
Fresh mint
0.5 Ounce
Simple Truth Organic® Mint
100%
Low-sodium vegetable broth
1.5 Cup
Simple Truth Organic® Low Sodium Vegetable Broth
38%
Long-grain white rice, uncooked
1 Cup
Kroger® Enriched Long Grain White Rice
20%
Zucchini
16 Ounce
Zucchini
100%
Fresh flat-leaf parsley
2 Ounce
Parsley - Italian
94%
Green bell peppers
16 Ounce
Fresh Large Green Bell Pepper
76%
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- beefsteak tomatoes-24 oz
- green bell peppers-16 oz
- zucchini-16 oz
- low-sodium vegetable broth-1.5 cups
- yellow onion-8 oz
- lemons-4 oz
- fresh flat-leaf parsley-2 oz
- fresh dill-1 oz
- fresh mint-0.5 oz
- uncooked long-grain white rice-1 cup
- extra-virgin olive oil-0.5 cups
- kosher salt-2 tsp
Heat the oven to 375°F. Rinse the rice in a fine-mesh strainer, then prep the vegetables: cut thin caps from the bell peppers and tomatoes, remove pepper seeds, scoop tomato pulp into a bowl, halve zucchini lengthwise, and scoop centers to leave 1/4-inch shells.
Use a stable cutting board when hollowing vegetables, and cut away from your hand.
Finely chop the yellow onion, parsley, dill, mint, tomato pulp, and scooped zucchini centers. Juice the lemons, measure 2 tablespoons lemon juice for the filling, and reserve any extra juice for serving or another use.
Keep fingers tucked while finely chopping herbs and vegetables.
In a large skillet, warm 1/4 cup olive oil over medium heat. Add the onion, chopped zucchini centers, and 1 teaspoon kosher salt; cook 5 minutes, then stir in the rice for 2 minutes until glossy.
Use caution when adding vegetables to hot oil to avoid splatter burns.
Stir in the chopped tomato pulp and cook 3 minutes until the mixture is lightly tomatoey and juicy. Remove from heat and fold in the parsley, dill, mint, and 2 tablespoons lemon juice.
Sprinkle vegetable cavities with 1/2 teaspoon kosher salt. Fill loosely with the rice mixture, leaving 1/2 inch headspace; set bell peppers and tomatoes upright and zucchini cut-side up in the baking dish, then replace pepper and tomato caps. If any rice filling remains, spoon it into the baking dish around the stuffed vegetables in a thin layer so it can cook in the pan liquid.
Whisk the vegetable broth with the remaining 1/4 cup olive oil and remaining 1/2 teaspoon kosher salt; pour around the vegetables and over any extra filling in the dish. Cover tightly with foil and bake 45 minutes.
Use oven mitts when placing the baking dish in the hot oven.
Uncover carefully, spoon pan juices over the dolma, and bake uncovered 20 to 25 minutes, until the rice is tender and the vegetables are soft but holding shape.
Open the foil away from your face to avoid steam burns.
Rest 10 minutes before serving so the rice finishes absorbing juices. Serve warm with pan juices and any reserved lemon juice, if desired.
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