EASY Recipe for Mahshy Egyptian Stuffed Vegetables (feat. MasterChef Top 10 Reem Ahmed!)

ground meat

🥗Healthier: chicken or turkey

💰Cheaper: lentils

Lentils provide a plant-based protein alternative.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Bulgur is often less expensive and cooks faster.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable and has a neutral flavor.

parsley

🥗Healthier: spinach

💰Cheaper: cabbage

Cabbage can be a cost-effective leafy green substitute.

Prepare the zucchini, tomatoes, and eggplants by coring them without piercing the bottom.

Cut the tops off the tomatoes, leaving a small cap attached.

Marinate the cored vegetables with salt and a bit of water to help absorb the salt.

Chop parsley, mint, coriander, and dill finely, being careful with knife skills.

Heat a sauté pan for about a minute before adding 3 tablespoons of olive oil.

Add sliced onions and green peppers to the pan to caramelize, adding water as needed to prevent burning.

Add vinegar to help with the caramelization process and enhance flavor.

Once the onions and peppers are softened, mix in chopped herbs and salt.

Soak the rice in cold water for a couple of hours, then drain before adding it to the mixture.

Add a can of diced tomatoes and 2 cloves of garlic to the mixture, stirring well to combine.

Add the drained uncooked rice to the pan and mix thoroughly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary