Stuffed Bell Peppers | Egyptian Mahshi Fil Fil

Stuffed Bell Peppers | Egyptian Mahshi Fil Fil

Mahshi fil fil is a beloved Egyptian dish of bell peppers stuffed with rice, herbs, and a rich tomato sauce. Each bite is fresh, aromatic, and comforting, making it a staple at family gatherings and celebrations. Traditionally, this recipe is completely vegan, though in more recent times some variations include ground meat in the filling. This version honors the classic style, keeping it plant-based and true to its roots.

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Ingredients

(Seasonings should be added to taste.)

For the Tomato Sauce:

• olive oil

• 1 yellow onion, diced

• 6 garlic cloves, minced

• 4 tomatoes, finely diced

• 1 tablespoon tomato paste

• ground coriander

• ground cumin

• sea salt

• black pepper

For the Mahshi Filling:

• fresh parsley, chopped

• fresh cilantro, chopped

• fresh dill, chopped

• 3 cups Egyptian rice (medium grain)

• 8 bell peppers (green and red)

For Cooking:

• water

• 1 tablespoon tomato paste

• sea salt

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Instructions

Preparing the Tomato Sauce

Start this recipe by heating a little olive oil in a pot and frying diced onions with minced garlic until fragrant. Once the aroma fills your kitchen, add diced tomatoes along with a spoonful of tomato paste. Season the mixture with ground coriander, ground cumin, sea salt, and black pepper. Let everything come together over medium heat until it reaches a light simmer, then turn off the heat.

To achieve that silky-smooth texture, bring in an immersion blender and blend the seasoned vegetables until you’ve got a rich, velvety tomato sauce. Transfer the sauce to a large bowl and allow it to cool before moving on to the next step.

Making the Mahshi Filling

Once the sauce has cooled, add in the fresh herbs— chopped parsley, chopped cilantro, and fresh dill. Add Egyptian-style roz (rice). For every 3–4 medium-sized bell peppers, you’ll need about 1 cup of rice. Mix everything together really well until the mahshi filling is evenly combined.

Preparing the Bell Peppers

For this dish, green bell peppers are most commonly used in Egyptian culture, followed by red bell peppers. To prepare them, carefully trace around the stem to remove the core and seeds, making sure the pepper is nice and clean inside. Gently stuff each bell pepper with the mahshi filling. Be careful not to overpack— leave a little room for the rice to expand as it cooks.

Cooking the Mahshi

Place the stuffed bell peppers back into the same pot you used for the sauce. Add enough water to come about two-thirds of the way up the peppers. Stir in a touch of tomato paste and a pinch of sea salt into the water for extra flavor. Once the pot comes to a boil, reduce the heat to low, cover with a lid, and let the peppers simmer gently for about 45 minutes.

Serving Mahshi Fil Fil

When the bell peppers are tender and the rice is fully cooked, it’s time to serve. Transfer the mahshi fil fil to a serving dish and pour some of the seasoned cooking water over the bell peppers to bring all the flavors together. Enjoy this warm, comforting dish that’s a true staple of Egyptian home cooking.