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Stuffed Pepper and Tomato Dolma

A colorful dish of assorted vegetables, ground meat, and rice! Dolma doesn't show up often on our table, but its distinctive flavor is a treat every time. It takes a bit more effort than more everyday dishes, yet the combination of rice, meat filling, and stewed vegetables is out of this world. It's special enough for a holiday spread, too.

Swetlja4okAuthor avatar
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Pepper and tomato dolma
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 24 % 5 g
Fats 48 % 10 g
Carbohydrates 29 % 6 g
130 kcal
GI: 40 / 60 / 0
  • Ground beef is the traditional choice for dolma. You can swap in another meat if you like, but it'll noticeably change the flavor. Use store-bought ground beef or make your own by running a piece of trimmed beef (membranes and sinew removed) through a grinder. Peel, wash, and dry the onions. Finely chop half of them and set the rest aside for now. The dish calls for a generous amount of fresh herbs, and a mix is best. Rinse cilantro, parsley, basil, and dill under running water and pat them dry with a towel, then chop them all finely. In a deep bowl, combine the ground meat, the finely chopped onion, and the herbs. Unlike stuffed cabbage rolls or stuffed peppers, the rice in dolma isn't cooked ahead of time—add it raw to the meat. Peel, wash, and press the garlic and add it to the meat as well. Add 20 g of the tomato paste and 140 ml of the water, then season with salt, ground pepper, and paprika. Knead the mixture by hand until smooth and set it aside for a bit. Cut the remaining onion into quarter-rings. Pour 60 ml of vegetable oil into a skillet, heat it until hot, and add the onion. Cook, stirring now and then, until golden. In a cup, stir together another 20 g of tomato paste and 60 ml of water, and add it to the skillet once the onion is nearly done. Simmer over low heat for 5 minutes. Wash and dry the eggplant, peppers, and tomatoes. Smaller vegetables are better here, since they'll yield more portions of dolma. Cut the tops off the tomatoes and peppers and halve the eggplant. Hollow out the centers to form little cups, then fill each one with the meat mixture. You can cap the peppers and tomatoes with their cut-off tops. Scatter the scooped-out vegetable centers over the bottom of a deep pot. Add a layer of the stuffed vegetables, spoon half the tomato sauce over them, then add the second layer of vegetables and the rest of the tomato sauce. Weigh the vegetables down with a plate slightly smaller than the pot, pour in about a liter of water, season with salt, and simmer for 45–50 minutes, until the rice is fully cooked. Serve hot, with extra sauce if you like. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Raw wild rice - 353  kcal/100g
  • Brown raw rice - 360  kcal/100g
  • Boiled brown rice - 119  kcal/100g
  • White fortified raw rice - 363  kcal/100g
  • Fortified boiled white rice - 109  kcal/100g
  • White rice, steamed, with long grains raw - 369  kcal/100g
  • Steamed white rice, boiled with long grains - 106  kcal/100g
  • Instant dry rice - 374  kcal/100g
  • Instant rice, ready to eat - 109  kcal/100g
  • Rice - 344  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Eggplant - 24  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Paprika - 289  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Ground beef - 254  kcal/100g

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