Dolma Algerian Stuffed Vegetables
Discover the rich and comforting flavors of Dolma Algerian Stuffed Vegetables, a classic North African dish that transforms simple zucchini and bell peppers into a hearty, flavor-packed meal. This recipe features tender, hollowed vegetables brimming with a savory filling of ground beef or lamb, aromatic spices like cinnamon and black pepper, and fluffy rice. Simmered in a fragrant tomato-garlic sauce until perfectly tender, each bite offers a deliciously spiced and juicy medley of textures. Ready in just 90 minutes, this wholesome dish is perfect for family dinners or festive gatherings. Serve warm with crusty bread to soak up the flavorful sauce, and garnish with fresh parsley for a vibrant finish. Bursting with authentic Algerian flavors, this dolma recipe is as comforting as it is satisfying!
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Recipe Information
Ingredients
- 4 Zucchinis (medium-sized)
- 4 Bell peppers (medium-sized, any color)
- 500 grams Ground beef or lamb
- 100 grams White rice
- 1 large Onion (finely chopped)
- 3 tablespoons Tomato paste
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground black pepper
- 1.5 teaspoons Salt
- 3 Garlic cloves (minced)
- 3 tablespoons Olive oil
- 500 milliliters Water
Instructions
Wash the zucchinis and bell peppers thoroughly. Slice off the tops of each vegetable and hollow them out carefully using a spoon. Set the hollowed vegetables and their tops aside.
In a large bowl, combine ground meat, rice, chopped onion, 1.5 tablespoons of parsley, 1 teaspoon of cinnamon, 0.5 teaspoon of black pepper, 1 teaspoon of salt, and half of the minced garlic. Mix well to create the stuffing mixture.
Stuff each hollowed vegetable with the meat and rice mixture, being careful not to overfill them (leave a small gap to allow the rice to expand during cooking). Place the tops of the vegetables back onto the stuffed vegetables.
Heat the olive oil in a large pot over medium heat. Add the remaining minced garlic and sauté for 1-2 minutes until fragrant.
Add the tomato paste to the pot and stir well. Slowly add the water while continuously stirring to create a smooth tomato sauce. Season the sauce with the remaining 0.5 teaspoon of salt and 0.5 teaspoon of black pepper.
Carefully place the stuffed vegetables into the pot, ensuring they are snugly packed to prevent them from toppling over during cooking. Spoon some of the tomato sauce over the vegetables.
Bring the sauce to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 50-60 minutes, or until the vegetables are tender and the rice is fully cooked.
Garnish the dish with the remaining chopped parsley and serve warm with crusty bread or a side of fresh salad.
Nutrition Facts
Calories |
1816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.0 g | 131% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 3352 mg | 146% | |
| Total Carbohydrate | 108.6 g | 39% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 49.8 g | ||
| Protein | 123.3 g | 247% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 440 mg | 34% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 4929 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
