Stuffed Peppers

Name: Stuffed Peppers
Total time: 110 min
Yield: 6
Cuisine: Arab
Ingredients: For the peppers:; 8 medium bell peppers (green or mixed colours); For the filling:; 1 cup (200 g) short-grain rice, rinsed and drained; 300 g ground beef or lamb; 1 small onion, finely chopped, and 1 tomato, chopped; ½ cup chopped parsley and 2 tbsp tomato paste; 1½ tsp seven-spice blend, 1 tsp salt and ½ tsp black pepper; 3 tbsp oil; For the sauce:; 2 tbsp tomato paste and 2 cups hot water; 1 tbsp pomegranate molasses or lemon juice; 3 cloves garlic, crushed, 1 tsp dried mint and salt

Recipe No.: A-5

Arab110 minServes 6

Stuffed peppers (mahshi filfil) are one of the mahshi dishes found across the Levant, Egypt, Iraq, Turkey and neighbouring lands, where vegetables are filled with rice, ground meat and herbs. The art of stuffing (dolma) is generally linked to Ottoman cuisine, and recipes differ in spices and sauce: it may be cooked in tomato broth or flavoured with pomegranate molasses or tamarind, and no inventor or specific date is known for this dish itself.

Ingredients for Stuffed Peppers

For the peppers
8medium bell peppers (green or mixed colours)
For the filling
1 cup(200 g) short-grain rice, rinsed and drained
300 gground beef or lamb
1small onion, finely chopped, and 1 tomato, chopped
½ cupchopped parsley and 2 tbsp tomato paste
1½ tspseven-spice blend, 1 tsp salt and ½ tsp black pepper
3 tbspoil
For the sauce
2 tbsptomato paste and 2 cups hot water
1 tbsppomegranate molasses or lemon juice
3 clovesgarlic, crushed, 1 tsp dried mint and salt

Method

Cut the top off each pepper at the stem end and keep it. Remove the seeds and inner ribs with a small spoon without piercing the walls.
Mix the rice with the meat, onion, tomato, parsley, tomato paste, spices, salt and oil by hand.
Fill each pepper about two-thirds to three-quarters full, shaking gently to settle the filling without pressing, and close with its cap.
Stand the peppers upright and close together in a wide, heavy pot.
Mix the tomato paste, water, molasses, garlic, mint and salt and pour around the peppers until it reaches about two-thirds of their height.
Bring to a boil, then cover and simmer over low heat for 50 to 60 minutes until the peppers are tender and the rice is fully cooked.
Rest the pot for 10 minutes and serve the peppers with their hot sauce and plain yogurt or a green salad.

Try the interactive Chef Meerath on the main site · هذه الوصفة بالعربية