Tomato & Pepper Dolmas Recipe

Name: Tomato & Pepper Dolmas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large tomatoes; 3 large bell peppers (Yellow, Green, Orange, Red, or a mixture of colors); 1 teaspoon salt; 1 teaspoon brown sugar; ¼ cup extra virgin olive oil; 1 medium yellow onion; 2 garlic cloves, Minced; 1 cup orzo pasta, cooked (parboiled for about 4-5 minutes and drained); ¼ cup hot water, and additional; ⅓ cup hot water; ⅓ cup dates, chopped; ½ teaspoon cinnamon; 4 tablespoons fresh parsley, chopped; 1 tablespoon of fresh mint, chopped (optional); ¼ cup parmesan cheese or ¼ cup feta cheese; ¼ cup pistachios, chopped (optional)

Servings: persons

3 large tomatoes
3 large bell peppers (Yellow, Green, Orange, Red, or a mixture of colors)
1 teaspoon salt
1 teaspoon brown sugar
¼ cup extra virgin olive oil
1 medium yellow onion
2 garlic cloves, Minced
1 cup orzo pasta, cooked (parboiled for about 4-5 minutes and drained)
¼ cup hot water, and additional
⅓ cup hot water
⅓ cup dates, chopped
½ teaspoon cinnamon
4 tablespoons fresh parsley, chopped
1 tablespoon of fresh mint, chopped (optional)
¼ cup parmesan cheese or ¼ cup feta cheese
¼ cup pistachios, chopped (optional)

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 saute pan over medium heat; add Onions and cook until translucent: add Garlic, Orzo, 1/4 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 1/2 an hour; occasionally basting with the juices.
8
Serve hot or at room temperature.

513

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 large tomatoes, 3 large bell peppers (Yellow, Green, Orange, Red, or a mixture of colors), 1 teaspoon salt, 1 teaspoon brown sugar, and more.

Yes, Tomato & Pepper Dolmas falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tomato & Pepper Dolmas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions