Middle Eastern

Mahshi (Stuffed Vegetables)

Name: Mahshi (Stuffed Vegetables)
Total time: 90 min
Yield: 1 servings
Cuisine: Middle Eastern
Ingredients: 8 small Mexican grey zucchinis or small bell peppers; 1 cup short-grain rice (rinsed); 1/2 lb ground beef (80/20); 1 tomato (diced); 2 tbsp seven spice; 3 cups chicken broth; 1/2 cup tomato paste; 4 cloves garlic (crushed); 2 tbsp dried mint

Vegetables like zucchini or bell peppers hollowed out and stuffed with rice and meat.

90 minutes

Serves 1

Dinner

No common allergens detected

Based on this recipe's ingredient list. Always verify with your own brands and labels.

Instructions

6 steps

1
Using a vegetable corer or a long spoon, carefully hollow out the zucchinis, leaving a thin 1/4-inch wall. Do not pierce the bottom. If using bell peppers, cut the tops off and remove the seeds.

2
In a mixing bowl, combine the raw ground beef, rinsed short-grain rice, diced tomato, seven spice, 1 tbsp olive oil, and 1 tsp salt. Mix gently with your hands.
3
Stuff each vegetable with the rice and meat mixture, filling them only 3/4 full to allow the rice room to expand as it cooks.
4
Arrange the stuffed vegetables snugly, upright, in a large, deep pot so they support each other.
5
In a separate bowl, whisk together the chicken broth, tomato paste, crushed garlic, dried mint, and 1 tsp salt. Pour this seasoned broth over and around the vegetables until they are halfway submerged.
6
Bring the broth to a boil, then reduce the heat to a gentle simmer. Cover the pot and cook for 50-60 minutes until the vegetables are fork-tender and the rice inside is fully cooked. Serve hot with the broth.

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