Cooking Adventures/ Ethnic Food/ Food/ Food & Drink/ Vegetarian
January 12, 2017

Egyptian Stuffed Peppers

I’m back with my promise of eating more healthier in 2017. It has not been without its slip ups of course. Temptation and habits are one hell of a thing to break. Not to mention the outside influences around you and the social gatherings surrounded by food. It has been hard to stick to my goals at times but I am slowly getting there. I know beating myself up will lead to nowhere and even more failure. Isn’t it funny how we sabotage ourselves when we make a mistake? It is a no win situation, yet so many people admit doing it to themselves.

One of my goals for the new year is to eat more vegetarian dishes. I’m a huge meat eater, and we eat meat or poultry every single day of the week. Having a meal without meat just seems off to me, like something is missing. When I thought of vegetarian meals that really satisfied me and that I would call a complete meal, one particular dish came into mind. Egyptian stuffed peppers – these babies have no meat to be seen but they are so, so good. Like I could eat the whole pot of them if I lacked self control. I won’t deny almost completing that task a few times. 😛

I love these stuffed peppers because they are easy to prepare. They are colorful and just make you feel hungry looking at them! Don’t even get me started on how good these babies make your kitchen smell while cooking… the fresh herbs in this dish gives it a wonderful smell. I never knew how much I loved dill until I made this. When I was younger, I may have cooked with dried dill before but fresh dill is where it is at!

Egyptian Stuffed Peppers

I ate this for the first time by you guessed it – my mother in law. Her food is soooo good. My husband jokes all of the time that if she were younger, she could totally run a successful restaurant. Her food isn’t fancy, but it is full of flavor and leaves you feeling satisfied and happy. I’m kind of jealous my husband got to enjoy that kind of food for his whole life! She will be visiting us in the summer and we can’t wait to invite all of our friends to dinner to enjoy her yummy cooking!

If I make a huge batch of this it can last all week and it works great reheated. I literally never get tired of eating it. If you don’t like peppers, you can hollow out any vegetable you enjoy and cook them that way too. I just prefer peppers because they are easy to fill compared to smaller vegetables. I’m also a huge fan of stuffed eggplant and zucchini which are other popular vegetables to stuff with this rice mixture.

As always, this recipe is from my mother in law who is Egyptian. I’m sure there are some variations in recipes from household to household. Stuffed peppers is a dish that can be found in many countries as well. I hope you give it a try! If you do, I would love for you to leave me a comment or tag me on Instagram with your meal. 🙂

Happy cooking!

Looking for more stuffed pepper recipes?

Philly Cheesesteak Stuffed Peppers by Mrs. Happy Homemaker

Breakfast Stuffed Peppers by Made With Happy

Chicken Enchilada Stuffed Peppers by The Recipe Critic

Garlic & Herb Stuffed Mini Sweet Peppers by Crumbs and Chaos

 

Print Recipe
Egyptian Stuffed Peppers
This easy, healthy dish from Egyptian is a yummy vegetarian dinner/lunch option.
Course Main Dish
Cuisine Egyptian
Prep Time 5 minutes
Cook Time 20 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Egyptian
Prep Time 5 minutes
Cook Time 20 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Instructions
  1. Measure one cup of rice and wash until the water runs clear in a strainer. Put the strainer with rice in a large bowl with room underneath.
  2. Combine the tomatoes, onion, tomato paste, salt and extra virgin olive oil in a blender. Blend until smooth.
  3. Finely chop the cilantro, parsley, dill and mint leaves. Cut off the stems of the herbs and spread them over the bottom of a large pan. This will prevent any burning from happening. Cut the head off of the bell peppers and discard. Clean out the insides and set them in your pan on top of the stems.
  4. Add the tomato mixture and the herb mixture to the rice. Stir together thoroughly and let sit for 5 minutes. Liquid will go through the strainer into the bowl.
  5. Fill the bell peppers with your rice mixture. Leave a little space in the pepper so that the rice doesn't overflow. It will expand as it cooks and fill the space.
  6. Take the liquid that came into the bowl and put it in a liquid measuring cup. Add water so that it reaches 2 cups of liquid. Pour half of the liquid into the rice in the bell peppers. Pour the other half into the bottom of the pan.
  7. Slice the butter into small cubes and place them in the pan.
  8. Turn your stove to medium heat, and cook for 10 minutes with the lid on. After 10 minutes, turn to low until rice is cooked through. Enjoy!
Recipe Notes

*This works for many vegetables, mix it up!

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  • Londoneya

    I love mahshi! This looks delicious!

    My favorite vegetable for making mahshi is white eggplant. Yum!

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