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Ingredients:

• Zucchini (2 lbs)

• Onion (1)

• Red Pepper (1)

• Rice (1 cup)

• Tomatoes (4)

• Parsley

Ingredients:

• Carrots (2)

• Baby Potatoes (5)

• Olive Oil (2 tbsp)

• Black Pepper (1 tsp)

• Chicken Broth (3 cups)

• Salt (1 tsp)

Ingredients:

• Chia Seeds (1/4 cup)

• Hemp Seeds (1/4 cup)

• Quinoa (1/4 cup)

• Tomato Paste (2 tbsp)

Instructions:

1. Finely mince the parsley, carrots, and onions.

2. Blend the tomatoes.

3. Rinse the rice.

Instructions:

1. Place the minced parsley, carrots, and onions in a bowl.

2. Add the rinsed rice.

3. Add the chia seeds, hemp seeds, and quinoa.

4. Drizzle olive oil and sprinkle salt.

5. Mix the ingredients together to create the stuffing mixture.

Instructions:

1. Use an Apple Corer or Zucchini Corer to remove the core of the zucchini and red pepper.

2. Follow steps as shown below.

Instructions:

1. Remove the core of the zucchini and red pepper until the inside is clear.

Instructions:

1. Use your hands to fill the stuffing mixture into the empty core of the zucchini and red peppers.

Instructions:

1. Peel the baby potatoes.

Instructions:

1. Place the stuffed zucchinis and red pepper into a pot as shown below.

2. Add the peeled potatoes.

3. Pour chicken broth and tomato paste.

Instructions:

1. Boil on the stove’s High heat setting for 2 minutes while pot is open without the lid.

2. Close the lid of the pot.

3. Reduce the heat to the stove’s Low heat setting to simmer for 30 minutes until cooked.

Zucchini Dolma completed!

Ready to be served – serve in a large bowl to cool quickly. For storage, refrigerate for 3 days.