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Dolma (Algerian Stuffed Vegetables)

Name: Dolma (Algerian Stuffed Vegetables)
Prep time: 40 min
Cook time: 55 min
Yield: 6
Ingredients: 2 lb assorted stuffing vegetables (small zucchini, bell peppers, tomatoes); 1 lb ground beef or lamb; 1/2 cup short-grain rice, rinsed; 1 small onion, grated; 3 cloves garlic, minced; 1/4 cup chopped fresh parsley; 1 tsp paprika; 1/2 tsp black pepper; 1 tsp salt; 3 tbsp tomato paste; 2 cups water or low-sodium broth; 2 tbsp olive oil

Tender zucchini, peppers, and tomatoes stuffed with spiced meat and rice, braised in tomato broth — the great Algerian Sunday dinner.

⏱ 40 minPrep time

🔥 55 minCook time

🍽 6Servings

🏷 DinnerCategory

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Dolma — vegetables hollowed and filled with a seasoned meat and rice stuffing — is a pillar of Algerian home cooking. Each family has its own vegetable lineup and its own secret spice mix, but the principle never changes: patient braising in a bright tomato broth. It is the dish mothers make on Sunday, served from the same pot it cooked in, sauce and all, and guests remember it for years.

Little vegetable parcels in a tomato bath

As the pot simmers, the vegetables turn silky, the rice plumps and soaks up the meat juices, and the broth deepens into something you will want to mop up with bread. Zucchini stays tender without falling apart, peppers turn sweet, and the stuffing is gently spiced so the vegetables shine. Some cooks add a pinch of cinnamon to the filling; others keep it simple — both are right. Serve them with the pan sauce and plenty of crusty bread.

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Step by stepInstructions

Combine the beef, rice, grated onion, garlic, parsley, paprika, pepper, and half the salt in a bowl. Mix well.
Prep the vegetables: halve the zucchini lengthwise and scoop out a little of the center (or cut them into 2-inch barrels and hollow them), cut the tops off the peppers and remove the seeds, and slice a cap off the tomatoes and scoop out the pulp.
Stuff the vegetables loosely — the rice needs room to expand. Replace the pepper tops and tomato caps.
Arrange the vegetables snugly in a wide pot in a single layer.
Whisk the tomato paste into the water with the oil and remaining salt. Pour over the vegetables so they are nearly covered.
Set an inverted heatproof plate over the vegetables to keep them submerged. Cover and simmer gently for 45 to 55 minutes, until the rice is cooked and the vegetables are tender.
Rest 10 minutes off the heat, then serve with the pan sauce spooned over.

💡 Chef tips & storage

Stuff the vegetables loosely — the rice doubles as it cooks and will burst the shells if packed tight. An inverted plate over the vegetables keeps them submerged so they cook evenly.

Recipe details

Prep40 min

Cook55 min

Servings6

CategoryDinner

PublishedAugust 17, 2026

Hi, I'm Emily 🧡

Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

Dolma (Algerian Stuffed Vegetables)

Little vegetable parcels in a tomato bath

Step by stepInstructions

💡 Chef tips & storage

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Hi, I'm Emily 🧡

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Dolma (Algerian Stuffed Vegetables)

Little vegetable parcels in a tomato bath

Step by stepInstructions

💡 Chef tips & storage

Rate this recipe

Recipe details

Hi, I'm Emily 🧡

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