Mahshi

Ingredients

• 4 medium zucchini - hollowed out
• 4 medium bell peppers - tops removed and seeds discarded
• 1 cup rice - short-grain or medium-grain, rinsed
• 1 cup ground beef or lamb - optional for non-vegetarian version
• 1 large onion - finely chopped
• 2 cloves garlic - minced
• 1 cup fresh parsley - chopped
• 1 tsp cinnamon - ground
• 1 tsp cumin - ground
• 1/2 tsp salt - to taste
• 1/2 tsp black pepper - to taste
• 1 cup tomato sauce - for cooking
• 2 tbsp olive oil - for sautéing
• 1 cup water - to add to the cooking pot

Step-by-step instructions

1. In a skillet, heat olive oil over medium heat. Sauté the chopped onion until translucent, then add minced garlic and cook for an additional minute until fragrant.
2. In a large bowl, combine the sautéed onions and garlic with rice, parsley, ground meat (if using), cinnamon, cumin, salt, and pepper. Mix well to combine all ingredients.
3. Carefully stuff the hollowed-out zucchini and bell peppers with the rice mixture, leaving some space at the top for the rice to expand while cooking.
4. In a large pot, spread a thin layer of tomato sauce on the bottom. Arrange the stuffed vegetables upright in the pot. Pour the remaining tomato sauce and water over the stuffed vegetables.
5. Cover the pot and bring to a simmer over medium-low heat. Cook for 60-75 minutes, until the rice is fully cooked and the vegetables are tender.

Serving suggestion

Serve warm with a side of yogurt and a fresh salad of tomatoes, cucumbers, and herbs for a balanced meal.

Nutrition per serving (estimated)

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