Egyptian Mahshi (Stuffed Vegetables)

Ingredients

• 4 Medium zucchini
• 4 Medium bell peppers (various colors)
• 4 Medium tomatoes
• 1.5 cups Long grain rice
• 1 medium Onion
• 0.5 cup Fresh parsley
• 0.5 cup Fresh cilantro
• 0.25 cup Dill
• about 170 g Tomato paste
• 0.5 cup Olive oil
• 1 teaspoon Cumin
• 0.5 teaspoon Allspice
• 0.5 teaspoon Dried mint
• 1.5 teaspoons Salt
• 0.75 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the vegetables: Core the bell peppers, zucchini and tomatoes. Gently scoop out the inside flesh of the zucchini and tomatoes, reserve the flesh from the tomatoes.
2. 2Prepare the rice filling: Rinse the rice. In a large bowl, combine the rice with chopped onion, parsley, cilantro, dill, tomato paste, cumin, allspice, dried mint, salt, pepper, and reserved tomato flesh. Add 1/4 cup of olive oil and mix well.
3. 3Stuff the vegetables: Fill each vegetable with the rice mixture, packing it loosely. Place stuffed vegetables in a large pot, standing upright.
4. 4Prepare the sauce: In a separate bowl, mix 4 cups of water with 2 tablespoons of tomato paste, salt and pepper. Pour over the stuffed vegetables.
5. 5Cook the Mahshi: Bring to a boil, then reduce heat and simmer for 60-75 minutes, or until the rice is cooked and the vegetables are tender.
6. 6Drizzle the remaining olive oil over the mahshi before serving.

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