Libyan Stuffed peppers - Filfil Mahshi - فلفل محشي

ground meat

🥗Healthier: lean turkey

💰Cheaper: ground chicken

Lean turkey reduces fat while ground chicken is often less expensive.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa offers more protein, while bulgur is generally cheaper.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: chopped walnuts

Sunflower seeds provide similar crunch at lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is often cheaper.

Prepare the peppers by cutting off the tops and removing the seeds.

Cook the rice in boiling water or stock until partially cooked, about 5-7 minutes.

Heat olive oil in a pan over medium heat and sauté the diced onion until translucent, about 3-4 minutes.

Add the diced tomatoes and cook until softened.

Mix in the partially cooked rice, fresh parsley, mint, dill, salt, five spice, turmeric, cayenne, and black pepper until well combined.

Stuff each bell pepper with the rice mixture, pressing down to pack tightly.

Place the stuffed peppers upright in a baking dish.

Mix the tomato paste with water or stock and pour it into the bottom of the dish to create steam.

Cover the dish with foil and bake for 30-35 minutes until peppers are tender.

Cooking Techniques

Equipment Needed

Spice Level: