Sudanese Quinoa stuffed Ma7shi (stuffed mini sweet peppers with quinoa)

ground meat

🥗Healthier: lean turkey

💰Cheaper: cooked lentils

Lentils provide protein while reducing costs.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur wheat

Bulgur is economical and adds a nutty flavor.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + seasoning

Homemade stock enhances flavor without extra cost.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried or frozen options are more accessible and last longer.

Cut off the tops of the mini sweet bell peppers and cut into the sides to de-seed them, using a knife or tapping to get all the seeds out.

Prepare the juice for boiling by blending fresh tomatoes, tomato paste, half of the crushed garlic, half of the spice mix, salt, and water until smooth.

Mix the stuffing by adding quinoa, the rest of the spice mix, crushed garlic, walnuts, a bit of the blended juice, and a squeeze of lime.

Stuff the mini sweet bell peppers halfway with the quinoa mixture, as it expands like rice.

Place the tops back on the stuffed peppers.

Add a little bit of the blended juice at the bottom of the pot before laying down the stuffed peppers.

Add a little bit of water to the pot with the stuffed peppers.

Layer the sweet peppers in the pot with the tops on to allow for steaming.

Cover the pot and turn on medium heat to bring to a boil.

Once boiling, lower the heat and let it simmer with the lid slightly open.

Check the stuffing visually to see if the quinoa is cooked.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary