Filfil Mahshi (Stuffed Bell Peppers in Tomato Sauce)

Method

1. 1

   Slice the tops off the bell peppers and scoop out the seeds and ribs, keeping each pepper whole for stuffing.

2. 2

   Mix the raw rice with the ground beef, grated onion, half the garlic, cinnamon, allspice, salt and pepper.

3. 3

   Pack the meat-rice mixture loosely into each pepper, leaving room at the top for the rice to swell, then set the tops back on.

4. 4

   Warm the olive oil in a wide pot, add the remaining garlic and cook 30 seconds, then stir in the canned tomato, tomato paste and 350ml water.

5. 5

   Stand the stuffed peppers upright in the tomato sauce, packed snugly so they support each other, cover, and simmer until the peppers are tender and the filling is cooked through, about 35 minutes.

   💡 Standing them close together stops the peppers toppling and spilling their filling as they soften.

6. 6

   Baste the peppers with the sauce halfway through cooking.

7. 7

   Serve the peppers whole in bowls with the tomato sauce ladled over and parsley scattered on top.