---
title: Filfil Mahshi (Stuffed Bell Peppers in Tomato Sauce)
servings: 4
prep time: 20 minutes
cook time: 35 minutes
source: https://mycibora.com/recipes/filfil-mahshi-stuffed-bell-peppers
---

Gather @bell pepper{6}, @white rice{100%g}, @ground cinnamon{0.5%tsp}, @ground allspice{0.5%tsp}, @fresh parsley{0.25%bunch} and @black pepper{}.

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

Mix the raw rice with the @ground beef{300%g}, grated @onion{1}, half the @garlic{3%clove}, cinnamon, allspice, @salt{1%tsp} and pepper.

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.

Warm the @olive oil{2%tbsp} in a wide pot, add the remaining garlic and cook 30 seconds, then stir in the @canned tomato{1%can}, @tomato paste{1%tbsp} and 350ml water.

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. ~{35%minutes}

Baste the peppers with the sauce halfway through cooking.

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