Hearty Stuffed Zucchini, Eggplant & Bell Pepper – Ready in 30 Minutes

Mixed Stuffed Veggies (Zucchini, Eggplant, Bell Pepper)

Welcome to my kitchen! Today I’m sharing a Ramadan‑inspired classic that’s as hearty as it is wholesome. With a medley of zucchini, eggplant, and bell pepper bursting with a fragrant, tomato‑pomegranate stew, this dish brings the vibrant flavors of Egyptian cuisine to your American table. Let’s get started!

Ingredients

• ½ kg hollowed zucchini (about 3 cups diced)
• ½ kg hollowed eggplant (white and black varieties)
• ½ kg hollowed bell pepper (any color)
• 4 hollowed tomatoes
• 2 boiled onions
• ½ kg rice
• 2 minced onions
• 1 bunch chopped parsley
• 1 bunch chopped dill
• 1 bunch chopped cilantro
• 5 tomatoes, juiced for the sauce
• 2 Tbsp tomato paste
• 4 Tbsp pomegranate molasses
• Salt, pepper, an 11‑spice blend, cinnamon, and dried mint
• 2 Tbsp ghee or olive oil
• 3 cups hot broth (or water)
• 1 bouillon cube
• 1 Tbsp tomato sauce
• Salt and black pepper to taste
• 1 Tbsp oil or ghee

Pro Tips for Perfect Results

1. Pre‑cook the rice. Boil the rice until it’s only 70% done; it will finish cooking in the stew without becoming mushy.
2. Let the veggie shells cool. After stuffing, let the hollowed vegetables sit for 10 minutes so you don’t burn yourself when stuffing.
3. Simmer low and slow. Keep the pot at a gentle simmer overnight for deeper flavor, or cover and cook for 45 minutes during the day.

Instructions

1. In a large pot over medium heat, melt 2 Tbsp ghee or oil. Add minced onions and sauté until golden.
2. Add the fresh dill, parsley, and cilantro mix, stirring until fragrant.
3. Stir in 1 Tbsp dried mint, tomato paste, and pomegranate molasses with the entire mixture.
4. Pour in the tomato juice and season with salt, pepper, the 11‑spice blend, cinnamon, and dried mint. Cook until the sauce thickens.
5. Turn off the heat, add the rice and the remaining vegetables from the second group, and mix well.
6. Transfer the stuffed vegetables to a deep pot. Pour over 3 cups of hot broth (or water) and one bouillon cube.
7. Simmer on low heat, covered, for about 30 minutes until the rice is tender and the flavors meld.
8. Season again with salt, pepper, and a splash of oil or ghee. Serve hot, topped with fresh herbs if desired.

Frequently Asked Questions

1. Can I use pre‑cooked rice? Yes, but the texture may be slightly different; fresh rice gives a better bite.
2. What if I don’t have pomegranate molasses? Substitute with a mix of balsamic vinegar and honey for a sweet‑tangy flavor.
3. Is this dish vegetarian? Absolutely—just skip any meat and it remains delicious.

Enjoy making this comforting stew, and feel free to tweak the spices to suit your taste. Leave a comment below with your variations—happy cooking! (Your feedback helps me fine‑tune each recipe.)