Tomato Pepper Dolmas
Delight your taste buds with these irresistible Tomato Pepper Dolmas, a Mediterranean-inspired dish bursting with flavor and vibrant ingredients. Tender grape leaves are stuffed with a fragrant mixture of fluffy white rice, juicy tomatoes, sweet red bell pepper, and a medley of fresh herbs like parsley, dill, and mint. Toasted pine nuts add a delightful crunch (optional), while a generous splash of lemon juice brightens every bite. Cooked gently in a savory broth, these dolmas are infused with rich flavors and a touch of olive oil. Perfect as an appetizer, side dish, or light vegetarian main, they can be served warm or at room temperature, drizzled with extra olive oil and lemon juice for an elegant finish. Whether you're hosting a dinner party or craving a culinary escape, these homemade dolmas are sure to impress.
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Recipe Information
Ingredients
- 30 leaves Grape leaves (jarred or fresh)
- 1 cup White rice, uncooked
- 4 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic cloves, minced
- 2 medium Tomatoes, finely chopped
- 1 medium Red bell pepper, finely chopped
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Fresh dill, chopped
- 2 tablespoons Fresh mint leaves, chopped
- 3 tablespoons Lemon juice
- 2 tablespoons Pine nuts, toasted (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Vegetable broth or water
Instructions
If using jarred grape leaves, remove them from the jar, rinse thoroughly to remove brine, and pat them dry. If using fresh grape leaves, blanch them in boiling water for 1-2 minutes to soften, then drain and pat dry.
Prepare the filling: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for an additional minute.
Stir in the rice, diced tomatoes, red bell pepper, parsley, dill, mint, lemon juice, pine nuts (optional), salt, and black pepper. Cook for 2-3 minutes while stirring to combine. Remove from heat and set aside to cool slightly.
To assemble the dolmas, lay a grape leaf flat, shiny side down. Place about 1 tablespoon of the filling near the base of the leaf. Fold the sides of the leaf over the filling, then roll tightly from the base to the top, similar to rolling a burrito. Repeat with the remaining grape leaves and filling.
In a large skillet or pot, drizzle 2 tablespoons of olive oil on the bottom. Arrange the stuffed grape leaves seam-side down in a snug single layer. If needed, create a second layer on top.
Pour the vegetable broth or water over the dolmas, ensuring they are partly submerged. Place a heatproof plate on top of the dolmas to keep them from unrolling during cooking.
Bring the liquid to a simmer over medium heat, then reduce to low, cover, and cook for 35-40 minutes or until the rice inside is tender.
Remove from heat and let cool slightly before carefully transferring them to a serving platter.
Serve warm or at room temperature, drizzled with additional olive oil and lemon juice if desired.
Nutrition Facts
Calories |
261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.8 g | 15% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 641 mg | 28% | |
| Total Carbohydrate | 35.4 g | 13% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 3.6 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 371 mg | 8% | |
*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.
