Middle Eastern Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 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.
Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
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.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
72/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving1795
Calories
102 g
Protein
252 g
Carbs
42 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Mahshi, meaning stuffed, refers to a whole family of dishes across the Middle East where vegetables like zucchini, eggplant, peppers, and grape leaves are hollowed and filled with spiced rice, often with ground meat. It is patient, communal cooking, the kind of dish a family makes together, hollowing and rolling around the kitchen table. Simmered in a tomato or lemon broth, it is the definition of slow home food.
Listahan note
This version uses a rice-and-herb filling simmered in a bright tomato broth, so it works as a vegetarian main or a side. The work is in the hollowing and stuffing, so it rewards an extra set of hands.
Technique cues
- Leave the rice filling slightly underdone, since it finishes cooking and swells inside the vegetables.
- Pack the filling loosely, not tightly, so the rice has room to expand without splitting the vegetable.
- Pack the stuffed pieces snugly in the pot so they hold their shape during the long simmer.
Kitchen flow
- Parallel prep
- Hollow the vegetables while the rice filling is mixed so stuffing goes quickly.
- Make-ahead
- Stuff and refrigerate the vegetables a day ahead, then simmer fresh when needed.
- Leftover move
- Chop leftovers into a warm grain salad or reheat gently with extra broth.
- Cleanup rhythm
- Set up a hollow-and-stuff station so the cores go straight into a stock bag and the counter stays clear.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Zucchini and peppers
edible vessels
Purpose: Their hollowed shells become tender and soak up the broth.
Handling: Core carefully, leaving walls thick enough to hold without tearing.
Adaptation: Eggplant, tomatoes, or grape leaves all take the same filling.
Rice
the filling base
Purpose: Short or medium grain expands to fill the vegetable as it cooks.
Handling: Rinse and mix raw with herbs and spices; do not pre-cook fully.
Adaptation: Bulgur or a rice-and-lentil mix for a heartier filling.
Fresh herbs (parsley, mint, dill)
freshness in the filling
Purpose: Generous herbs are what make the rice taste bright instead of plain.
Handling: Chop finely and fold through the raw rice mixture.
Adaptation: Adjust the mix to what you have; mint and parsley are the core.
Tomato
braising broth
Purpose: Builds the tangy liquid the vegetables simmer and steam in.
Handling: Use crushed tomato or paste loosened with water for the cooking broth.
Adaptation: A lemon-and-broth braise makes the lighter white version.
Lemon juice
brightener
Purpose: Cuts the richness and keeps the long-cooked dish from tasting heavy.
Handling: Add to the broth and finish with a fresh squeeze before serving.
Adaptation: A spoon of pomegranate molasses adds a sweeter tang.
Technique notes
- Save the hollowed-out cores to flavor the braising broth or a side soup.
- Lay a plate on top of the packed vegetables to weight them so they do not float and unpack.
- Simmer gently, never at a hard boil, so the vegetables stay intact and the rice cooks evenly.
Ingredient swaps
- Meat direction
- Add ground lamb or beef to the rice filling for the traditional fuller version.
- Gluten-free direction
- Keep the rice filling and skip any bread served alongside.
- Lower-carb direction
- Use a cauliflower-rice filling, accepting a softer texture.
Serve alongside
- Garlic yogurt sauce
- Fattoush salad
- Pickled turnips
- Warm pita
- Ayran
- Mint tea
- Pomegranate juice
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store mahshi in its broth in the fridge for up to four days; it often tastes better the next day. Reheat gently in the broth so the vegetables stay intact. It freezes well in the braising liquid for up to two months.
Equipment
- Vegetable corer
- Wide heavy pot with lid
- Mixing bowl
- Heatproof plate for weighting
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