Mahshi Peppers & Zucchini (Stuffed Vegetables)
Zucchini and bell peppers stuffed with a rice, tomato and herb filling.
- ⏱Time2 hr
- 📊DifficultyMedium
- 👥Serves6 people
- 🔥Per serving480 kcal
Ingredients for 6 people
- Zucchini1 kg small zucchini
- Green bell pepper6 medium peppers
- Rice2 cups Egyptian rice, rinsed
- Tomato4 medium tomatoes, grated
- Tomato paste1 tbsp
- Onion2 medium onions, finely chopped
- Parsley1/2 bunch, chopped
- Dill1/4 bunch, chopped
- Vegetable oil3 tbsp
- Saltto taste
- Black pepper1/2 tsp
- Water2 cups
Optional extras
- Cilantro1/4 bunch, chopped
- Mint1 tbsp
- Eggplant4 small eggplants
- Ground beef250 g
Nutrition per serving
- Calories
- 480
- Protein
- 17 g
- Carbs
- 67 g
- Fat
- 16 g
Approximate values; they vary with the exact ingredients you use.
Method
Wash the zucchini and cut off the tops, then hollow them out with a corer, leaving a thin wall without piercing them.
Cut the tops off the green peppers and remove the seeds, and if using small eggplants, hollow them out like the zucchini.
Finely chop the onions, chop the parsley and dill, plus the coriander and mint if using, and grate the 4 tomatoes and divide them in half.
Mix the 2 cups rinsed Egyptian rice with the onions, half the tomatoes, the parsley, dill, 3 tbsp oil, salt and 1/2 tsp black pepper, adding the raw 250 g minced meat if you like.
Stuff the zucchini and peppers only three-quarters full, pressing the filling in lightly.
Stand the stuffed vegetables upright or slanted in the pot, packed tightly together, and put a pepper top on each pepper.
Mix the rest of the tomatoes with 1 tbsp tomato paste, 2 cups water and salt, and pour it over the stuffed vegetables.
Boil over medium heat for 5 minutes, then lower the heat and cover the pot.
Cook for 45 minutes over low heat until the rice is done, the zucchini is soft and the sauce has thickened.
Let it rest covered for 10 minutes, then arrange on a platter, spoon the sauce over and serve hot.
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