Dolma

Prepare the Vegetables

Preheat your oven to 375°F (190°C).

Cut the tops off the bell peppers, zucchini, or tomatoes and remove the seeds and membranes. If using zucchini, you can slice them in half lengthwise and scoop out the centers. Set the hollowed vegetables aside and chop the tops (without stems) to add to the filling mixture.

Prepare the Filling

In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and garlic, and sauté until soft and translucent.

Add the ground beef or lamb, breaking it up with a spoon as it cooks. Stir in the ground cumin, ground coriander, ground black pepper, ground cinnamon, and salt. Cook until the meat is browned and cooked through.

Stir in the rinsed rice, chopped parsley, and cilantro. Cook for another 2-3 minutes. Remove from heat and let it cool slightly.

Stuff the Vegetables

Fill each hollowed vegetable with the meat and rice mixture. Place the stuffed vegetables upright in a baking dish.

Prepare the Sauce

In a bowl, mix the tomato sauce, water or vegetable broth, and lemon juice. Pour the sauce over the stuffed vegetables in the baking dish.

Bake the Dolma

Cover the baking dish with aluminum foil and bake in the preheated oven for about 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the vegetables are tender and the filling is cooked through.

Serve

Allow the dolma to cool slightly before serving. Serve warm, garnished with additional fresh parsley if desired.