---
title: Mahshi (Rice-Stuffed Vegetables)
servings: 6
prep time: 50 minutes
cook time: 60 minutes
source: https://mycibora.com/recipes/mahshi-crumb
---

Gather @bell pepper{4}, @short-grain rice{300%g}, @tomato passata{500%ml}, @fresh dill{1%bunch}, @fresh parsley{1%bunch} and @ground cumin{1%tsp}.

Core the @zucchini{6} and cut the tops off the bell peppers, hollowing out the seeds and ribs; keep the vegetable shells intact for stuffing.

Mince the dill, parsley and @onion{2} and mix them into the raw rice with the cumin and a good pinch of salt.

Spoon the herbed rice into each cored zucchini and pepper, filling only two-thirds of the way.

Pack the stuffed vegetables upright and snugly in a wide pot so they hold each other in place.

Pour the passata and enough water to just cover the vegetables over the top, then weight everything down with a heatproof plate.

Bring to a simmer, lower the heat, and cook gently until the rice is tender and the vegetables have softened, about 50 minutes. ~{50%minutes}

Lift out carefully and serve warm, spooning extra sauce from the pot over each piece.