Tomato & Pepper Dolmas

READY IN: 50mins
Recipe by NcMysteryShopper

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!

Top Review by KmartKlutz

I made these last night to go along with a steak dinner and they were a hit. These are a winner in my book and we will make them often. Great blend of flavors!

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. 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.
  3. Cut the tops off the Bell Peppers (set tops aside), remove the innards and parboil the Peppers 4 to 5 minutes.
  4. Mix Salt and Brown Sugar together and sprinkle on the insides of the peppers and tomatoes.
  5. 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).
  6. 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.
  7. 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.
  8. Serve hot or at room temperature.

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