Egyptian Mahshi: Stuffed Bell Peppers

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EGYPTIAN MAHSHI: STUFFED BELL PEPPERS

Yield 6

Prep time

45 Min

Cook time

1 Hour

Total time

1 H & 45 M

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

For the Tomato Sauce:

• olive oil
• 1 yellow onion
• 6 garlic cloves
• 4 tomatoes
• ground coriander
• ground cumin
• sea salt
• black pepper

For the Mahshi Filling:

• fresh parsley
• fresh cilantro
• fresh dill
• 3 cups Egyptian rice, medium grain
• 8 bell peppers (green and red)

For Cooking:

• water
• 1 tablespoon tomato paste
• sea salt

Instructions

Prepare the Tomato Sauce:

1. Heat a drizzle of olive oil in a large pot over medium heat, then fry 1 diced yellow onion with 6 minced garlic cloves until fragrant.
2. Add 4 finely diced tomatoes, then season with ground coriander, ground cumin, sea salt, and black pepper to taste.
3. Simmer the tomato mixture over medium heat until the flavors combine and the sauce begins to lightly bubble.
4. Blend the sauce with an immersion blender until smooth and velvety, then transfer it to a large bowl and allow it to cool completely.

Make the Mahshi Filling:

1. Add fresh parsley, cilantro, and dill (all chopped) to the cooled tomato sauce.
2. Stir in 3 cups Egyptian rice (medium grain) and mix everything thoroughly until the mahshi filling is evenly combined.
3. Combine the filling well so the rice is fully coated with the seasoned tomato sauce and herbs.

Prepare and Stuff the Bell Peppers:

1. Wash and dry 8 bell peppers using a mix of green and red peppers.
2. Cut around the stems of the bell peppers to remove the tops, cores, and seeds, making sure the insides are completely clean.
3. Fill each bell pepper with the mahshi mixture, leaving a little space at the top so the rice has room to expand while cooking.

Cook the Mahshi:

1. Arrange the stuffed bell peppers upright in the same pot used for the tomato sauce.
2. Pour enough water into the pot so it reaches about two-thirds of the way up the bell peppers.
3. Stir 1 tablespoon tomato paste into the water along with sea salt to taste for extra flavor.
4. Bring the pot to a boil over medium-high heat, then reduce the heat to low and cover with a lid.
5. Simmer the mahshi fil fil for about 45 minutes, or until the bell peppers are tender and the rice is fully cooked.

Serve:

1. Transfer the cooked mahshi fil fil to a serving dish once the peppers are soft and tender.
2. Spoon some of the seasoned cooking liquid over the stuffed bell peppers before serving.
3. Serve the mahshi warm while the rice is fluffy and the tomato-herb filling is rich and flavorful.

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