Stuffed Vegetables in Tomato Sauce
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- Food processor
- Medium saucepan
INGREDIENTS
- 4 medium potatoes
- 6 mini bell peppers
- 4 medium onions
- 4 small zucchinis
- 4 medium tomatoes
- 1 cup Swiss chard leaves or celery leaves, finely chopped
- 1 cup tomato purée
- ¼ cup parsley, finely chopped
- 5 tablespoons olive oil
- 1 tablespoon sweet paprika
- 1 tablespoon date syrup
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 3 cups boiling water
Filling:
- 1.1 pound/500 grams ground beef, preferably from chuck
- 1 cup short-grain or jasmine rice
- ½ cup parsley, finely chopped
- ½ cup cilantro, finely chopped
- 1 large onion, peeled and quartered
- 4 garlic cloves, peeled
- 2 medium tomatoes, peeled and finely chopped
- 3 tablespoons olive oil
- 1 teaspoon sweet paprika
- ½ teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ras el hanout
- 1 teaspoon freshly ground black pepper
- 1 tablespoon salt
- 1 tablespoon date syrup
INSTRUCTIONS
- Using a food processor, pulse the onion, garlic, parsley, and cilantro until finely chopped. Transfer to a large mixing bowl. Add the ground beef, rice, chopped tomatoes, olive oil, spices, salt, and date syrup. Mix thoroughly with your hands or a spoon until fully combined.
- Trim and hollow the potatoes, zucchinis, and tomatoes using a paring knife or a melon baller. Slice the tops off the mini bell peppers and remove the seeds. Trim the ends of the onions and boil them in a medium saucepan of water for 7 minutes. Drain, let cool, then carefully separate into layers for stuffing.
- Stuff each vegetable snugly with the beef and rice mixture, pressing the filling in gently without overpacking. Arrange the stuffed vegetables tightly together in a wide, heavy-bottomed pot.
- In a bowl, whisk together the tomato purée, parsley, olive oil, paprika, date syrup, salt, black pepper, garlic powder, and boiling water. Pour the sauce over the stuffed vegetables. Cover the vegetables with a sheet of parchment paper, pressing it down directly onto them. Cover the pot with a tight-fitting lid.
- Place over low heat and simmer gently for 40 minutes, until the rice is nearly tender and the sauce has thickened slightly. Meanwhile, heat the oven to 355°F/180°C (convection).
- Uncover the pot and transfer it to the oven. Bake for 20 minutes, or until the tops are slightly golden and the sauce is bubbling and reduced.
- Remove from the oven. Let rest for 10 minutes, then scatter with chopped Swiss chard or celery leaves. Serve warm or at room temperature.
FAQ
How can I make these stuffed vegetables vegetarian?
Simply omit the ground beef and replace it with a plant-based protein like cooked lentils, finely chopped mushrooms, or a mix of both. You can also add nuts like pine nuts or walnuts for texture. Increase the quantity of rice slightly and add more herbs such as mint and dill for flavor. Keep the same spice mix and tomato sauce, and follow the same cooking method.
What can I substitute for ras el hanout?
Substitute with a blend of warm spices like ground cinnamon, coriander, cumin, allspice, and paprika. A mix of ½ teaspoon each of cumin, cinnamon, and coriander will get close to its aromatic complexity. You can also add a pinch of cloves or nutmeg if you like. Ras el hanout adds depth and fragrance, but stuffed vegetables will still be flavorful with more common spices if you balance them well.
Can I prepare these stuffed vegetables in advance?
You can stuff the vegetables and refrigerate them (uncooked) in the pot with the sauce up to 24 hours ahead. When ready to cook, bring the pot to room temperature before simmering and baking. Alternatively, cook the entire dish, let it cool, and refrigerate. The flavors deepen overnight, making them even better the next day. Reheat gently on the stovetop or in the oven.
What other grains can I use instead of rice?
Bulgur, quinoa, and pearl barley are all good alternatives. Shorter-cooking grains are ideal so they cook through during the simmering stage. If using bulgur, no pre-cooking is needed. Quinoa and barley can be partially cooked beforehand to ensure tenderness. Adjust the liquid content slightly depending on the grain’s absorbency. These substitutions can offer different textures and nutritional profiles while still keeping the core structure of traditional stuffed vegetables intact.
How do I keep the stuffed vegetables from falling apart while cooking?
Don’t over-hollow them—leave sturdy walls, especially with softer vegetables like tomatoes and zucchinis. Pack the filling gently without overstuffing, which can cause tearing during cooking. Arrange the vegetables snugly in the pot so they support one another and don’t tip or shift. Lining the pot with tomato slices or trimmed potato pieces can also help hold them in place. Covering the pot with parchment pressed down over the vegetables helps reduce movement and keeps steam inside, which is key for intact, perfectly cooked stuffed vegetables.
Can I freeze leftover stuffed vegetables?
Yes, just let them cool completely, then transfer to airtight containers or wrap them individually in foil and place in freezer bags. They can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven or on the stovetop, covered with foil and a splash of water or sauce to prevent drying out. While texture may slightly soften after freezing, the flavor of stuffed vegetables remains rich and satisfying.
How do I peel tomatoes easily for this recipe?
Score a small “X” at the bottom of each tomato with a paring knife. Bring a pot of water to a boil and prepare an ice water bath. Drop the tomatoes into the boiling water for 20 to 30 seconds, then transfer them immediately into the ice bath. The skins will loosen and slip off easily. This blanching method works best with ripe tomatoes and helps ensure a smooth texture in the filling.
Can I cook the stuffed vegetables entirely in the oven?
Preheat your oven to 375°F/190°C. Place the stuffed vegetables tightly in a Dutch oven or deep baking dish, pour the sauce over, and cover tightly with parchment paper and foil or a lid. Bake for 60 to 75 minutes, uncovering for the last 15 to allow the tops to brown. The texture will be slightly different—less steamed and more roasted—but this method still yields tender, flavorful stuffed vegetables with deeply concentrated flavor.
