Mahshee Filfil
Submitted By: Marwa El Odessi - Canada
Arabic Cuisine
For my final performance of the weekend, I made stuffed green bell peppers. The farm share included the most tender, juicy little peppers, so I knew this would be a good choice. I combined a few recipes to arrive at my own, and they turned out adorable.
TIMING
- PREP TIME : [10] Min
- COOK TIME : [35] Min
- READY IN : [45] Min
INGREDIENTS
- 7-8 small peppers, stems carefully removed to make little 'lids' and hollowed out
- 1 lb. ground beef (or lamb if you can find it)
- 1.5 plain white or jasmine rice (soak this in water while you core the peppers)
- 3 medium onions
- 4 cloves garlic
- 1/2 bunch parsley
- 2 Tbsp. Worcestershire sauce
- 2 Tbsp. fresh or dried dill + 1 tsp. for sauce
- 2 tsp. fresh or dried mint + 1/2 tsp. for sauce
- 1 tsp. oregano
- 1 tsp. red pepper flakes
- 1 tsp. ground black pepper
- 1 Tbsp. salt
- 2 c. chicken broth
- 1 Tbsp. tomato paste
- 3 Tbsp. butter
- 1/2 c. heavy cream (optional)
PREPARATION
- Chop the onions and garlic very fine using a food processor (it's OK if it gets liquidy). Add the parsley or chop by hand. In a large bowl, mix the onions, garlic, parsley, and all the other seasonings (minus those for the sauce) into the meat. Add the rice (drained) and mix well.
- Prick the bottom of the peppers several times with a fork. Fill with meat and rice mixture and place 'lids' on. Lightly oil a large skillet that has a tight lid. Place the peppers inside so that they will stay upright. I used a zucchini as a spacer and to get rid of the damn thing.
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