Egyptian Stuffed Vegetables (Mahshi)

Ingredients

• 3 medium Zucchini
• 3 medium Bell peppers
• 3 medium Tomatoes
• 1.5 cups Rice
• about 225 g Ground beef (optional)
• 0.5 cup Fresh parsley
• 0.25 cup Fresh dill
• 1 medium Onion
• 1 can (15 oz) Tomato sauce
• 3 cloves Garlic
• 3 tablespoons Olive oil
• 1 teaspoon Cumin
• 0.5 teaspoon Coriander
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

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

Instructions

1. 1Prepare the vegetables: For the 3 medium zucchini, use a spoon to carefully hollow them out, leaving about a 0.635 cm thick wall. For the 3 medium bell peppers, cut off the tops, remove the seeds and membranes, and then hollow them out. For the 3 medium tomatoes, cut off the tops, scoop out the insides with a spoon, and discard the seeds and pulp.
2. 2Make the filling: In a large bowl, combine 1.5 cups of rice, about 225 g of ground beef (if using), 0.5 cup of fresh parsley (chopped), 0.25 cup of fresh dill (chopped), 1 medium onion (finely chopped), 3 cloves of garlic (minced), 1 teaspoon of cumin, 0.5 teaspoon of coriander, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Mix everything together thoroughly.
3. 3Stuff the vegetables: Carefully spoon the rice mixture into the hollowed-out zucchini, bell peppers, and tomatoes. Do not pack the filling too tightly, as the rice will expand as it cooks.
4. 4Arrange and sauce: Place the stuffed vegetables snugly in a large, heavy-bottomed pot. Pour 1 can (about 425 g) of tomato sauce evenly over the stuffed vegetables.
5. 5Add liquid and cook: Add enough water to the pot to just cover the bottom, about 1 cup. Bring the liquid to a boil over medium-high heat (93.33°C / 93°C). Once boiling, reduce the heat to low (93.33°C / 93°C), cover the pot tightly, and simmer for 60 minutes. The vegetables should be tender, and the rice should be fully cooked.
6. 6Serve: Carefully remove the stuffed vegetables from the pot and serve hot.

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