Stuffed Peppers and Vegetables for Bajram and Celebrations
The Quirky Foodster Team
Ingredients
- Bell peppers, tops cut and reserved, seeded — 6
- Large tomatoes, tops cut and reserved, hollowed — 2
- Courgettes, halved and hollowed — 2
- Minced beef — 500 g (1.1 lb)
- Rice, uncooked — 150 g (3/4 cup)
- Onion, finely diced — 1
- Chopped fresh parsley — 2 tbsp
- Paprika — 1 tsp
- Salt — 1 tsp
- Black pepper — 1/2 tsp
- Tomato juice or diluted tomato passata — 500 ml (2 cups)
Method
- Combine minced beef, rice, onion, parsley, paprika, salt and pepper in a bowl.
- Fill the hollowed peppers, tomatoes and courgettes generously with the meat mixture, leaving a little
- room for the rice to expand.
- Replace the reserved tops on the peppers and tomatoes.
- Arrange the stuffed vegetables snugly upright in a large pot or deep baking dish.
- Pour the tomato juice around the vegetables to about two-thirds up their height.
- Cover and simmer gently on low heat, or bake at 180°C (350°F), for 1-1.5 hours until the vegetables are
- tender and the filling is fully cooked.
- Check liquid periodically, topping up with a little water if needed.
Introduction:
Dolma in Bosnia refers to an assortment of vegetables — peppers, tomatoes and courgettes — hollowed
and stuffed with a spiced meat and rice filling, a festive dish reflecting Ottoman culinary heritage and
commonly prepared for Bajram and other significant family gatherings.
Cultural Background:
Dolma in Bosnia refers to an assortment of vegetables — peppers, tomatoes and courgettes — hollowed and stuffed with a spiced meat and rice filling, a festive dish reflecting Ottoman culinary heritage and commonly prepared for Bajram and other significant family gatherings.
Tips:
Arrange the stuffed vegetables snugly so they support each other and don’t tip during cooking. Leave room in the filling for the rice to expand as it absorbs liquid.
Variations:
Add a layer of sliced potatoes beneath the vegetables for a heartier dish. Use a mix of beef and lamb mince for a richer filling.
Vegetarian/Vegan:
Not vegetarian as written; a vegetable-and-rice filling is a common adaptation.
Storage:
Refrigerate for up to 3 days in an airtight container.
Reheating:
Reheat gently in a covered pan on low heat, or in the oven at 160°C (320°F) for 15-20 minutes.
Nutrition:
Approx. 300 kcal, 17 g protein, 26 g carbohydrate, 14 g fat per serving (1 stuffed vegetable).
FAQs:
Q: Can I prepare dolma ahead of a celebration?
A: Yes, stuff the vegetables the day before, refrigerate, and cook fresh on the day for the best texture.
Q: What vegetables are traditionally used?
A: Peppers, tomatoes and courgettes (zucchini) are the classic trio, though eggplant is sometimes included.
Q: Can this be made vegetarian?
A: Yes, a filling of rice, mushrooms and finely diced vegetables makes a good vegetarian version.
- Bell peppers, tops cut and reserved, seeded — 6
- Large tomatoes, tops cut and reserved, hollowed — 2
- Courgettes, halved and hollowed — 2
- Minced beef — 500 g (1.1 lb)
- Rice, uncooked — 150 g (3/4 cup)
- Onion, finely diced — 1
- Chopped fresh parsley — 2 tbsp
- Paprika — 1 tsp
- Salt — 1 tsp
- Black pepper — 1/2 tsp
- Tomato juice or diluted tomato passata — 500 ml (2 cups)
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