Mahshi (Stuffed Vegetables)
Vegetables like zucchini or bell peppers hollowed out and stuffed with rice and meat.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 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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