Bell peppers stuffed with rice - Egyptian mahshi recipe - food - cooking - recipes - cooking school

Prepare the bell peppers by hollowing them out.

Rinse the rice under cold water until the water runs clear, then soak for 30 minutes.

Stuff the hollowed bell peppers with the rice mixture, pressing down gently to pack it in.

Place the stuffed bell peppers upright in a large pot.

Mix vegetable broth with lemon juice and pour it over the stuffed bell peppers until just covered.

Cover the pot and bring to a boil over medium-high heat, then reduce to low and simmer for 30-40 minutes.

Check the rice for doneness; it should be tender and the liquid absorbed.

Remove from heat and let it sit covered for 10 minutes before serving.

Equipment Needed

Dietary