Egyptian Stuffed Vegetables (Mahshi)

Instructions

1. 1Preheat your oven to 190°C.
2. 2Prepare the vegetables: For the 3 medium bell peppers, cut off the tops and scoop out the seeds. For the 3 medium zucchini, carefully hollow them out. For the 3 medium tomatoes, cut off the tops and scoop out the insides, reserving the pulp. Discard the seeds and insides you removed from the zucchini and bell peppers.
3. 3Prepare the stuffing: In a large bowl, combine the 1.5 cups long-grain rice, about 225 g ground beef or lamb, 1 medium onion (finely chopped), 1/2 cup fresh parsley (chopped), 1/4 cup fresh dill (chopped), the reserved tomato pulp, 3 tbsp olive oil, 1 tsp cumin, 1 tsp coriander, 1/2 tsp allspice, 1 tsp salt, and 1/2 tsp black pepper. Mix everything together thoroughly until well combined.
4. 4Stuff the vegetables: Carefully fill each prepared bell pepper, zucchini, and tomato with the rice and meat mixture, packing it in gently but firmly. Do not overfill.
5. 5Arrange the stuffed vegetables in a baking dish. Pour the 1 cup tomato sauce evenly over and around the stuffed vegetables.
6. 6Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 45 minutes. After 45 minutes, carefully remove the foil. Continue to bake for an additional 15 minutes, or until the vegetables are tender when pierced with a fork and the rice inside is fully cooked. The internal temperature of the meat should reach 71°C.
7. 7Let the stuffed vegetables rest for 5 minutes before serving. Serve hot.

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