Mahshi
🫑 Eight pepper and zucchini halves filled with beef and rice, oven-cooked in tomato sauce for four people.
Ingredients
- 2 large red and yellow bell peppers, about 400 g total
- 2 medium zucchini, about 500 g total
- 300 g 5%-fat minced beef
- 80 g dry white rice
- 400 g tomato pulp
- 150 g peeled chopped onion
- 15 ml sunflower oil: 5 ml filling, 10 ml sauce
- 150 ml sauce water plus water for rice
- 2 chopped garlic cloves
- 1 tsp ground coriander
- Half tsp ground cumin
- Up to 2 g salt and pinch black pepper
Preparation
Cook rice in separate water per packet, about twelve minutes, then drain. Wash and halve peppers and zucchini lengthwise, removing seeds and spongy cores, leaving eight intact halves.
Cook beef in 5 ml oil with half onion, half garlic, coriander, cumin and pepper about eight minutes, breaking up until fully cooked. Stir in cooked rice and switch off heat.
Preheat conventional oven 180 °C. Soften remaining onion in remaining 10 ml oil five minutes. Add remaining garlic, tomato pulp and 150 ml water; cook five minutes and salt lightly.
Pour sauce into large baking dish. Divide filling among eight vegetable halves without packing firmly and place filling upwards in sauce.
Cover with suitable lid or foil not touching sauce. Bake forty minutes, uncover and bake ten more, longer if needed: vegetables tender to knife and filling 75 °C at centre.
Serve one pepper half and one zucchini half with quarter sauce per person. Fully precooked filling; no cheese or breadcrumbs.