Egyptian Stuffed Vegetables (Mahshi)

Instructions

1. 1Prepare the vegetables: Carefully cut off the tops of the 3 medium bell peppers and 3 medium tomatoes. Using a small spoon or a vegetable corer, hollow out the insides of the bell peppers and 3 medium tomatoes. For the 3 medium zucchini, use a small spoon or a vegetable corer to hollow them out, keeping the pulp from the zucchini. Set all the hollowed-out vegetables aside.
2. 2Make the stuffing: In a large bowl, combine the 2 cups of cauliflower rice, 1 large onion (finely chopped), 0.5 cup of fresh parsley (chopped), 0.25 cup of fresh dill (chopped), 0.25 cup of fresh mint (chopped), the reserved zucchini pulp, 4 tablespoons of tomato paste, 4 tablespoons of olive oil, 4 cloves of garlic (minced), 1 teaspoon of cumin, 0.5 teaspoon of coriander, 0.5 teaspoon of paprika, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Mix all the ingredients together thoroughly until well combined.
3. 3Stuff the vegetables: Gently fill each hollowed-out bell pepper, tomato, and zucchini with the prepared stuffing mixture. Leave about 1.27 cm of space at the top of each vegetable to allow the rice to expand as it cooks.
4. 4Arrange and cook: Place the stuffed vegetables snugly in a large, heavy-bottomed pot. Pour 3 cups of water over the vegetables. The water level should reach approximately halfway up the sides of the stuffed vegetables.
5. 5Simmer the mahshi: Place the pot over medium-high heat and bring the water to a boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 60 minutes, or until the vegetables are tender when pierced with a fork and the rice inside is fully cooked. The aroma will be fragrant when it is ready.
6. 6Serve the mahshi: Carefully remove the stuffed vegetables from the pot. Serve the Egyptian Stuffed Vegetables hot.

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