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Marwa El Odessi - Canada

Mahshee Filfil

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.

SPECIFICATIONS

• PREP TIME : 10 Min
• COOK TIME : 35 Min
• READY IN : 45 Min
• SERVINGS : 3

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

1. 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.
2. 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.