Stuffed Peppers

 

Ingredients:

 

Produce

6 sweet peppers preferably with a flat bottom (any color)

1 onion

4 cloves of garlic

4 tomatoes

1 potatoe

1 lemons

1 parsley bunch

Handful of fresh mint

Pasta and Grains

1 cup of basmati rice

Oils and Vinegars

Extra version olive oil

Baking and Spices

½a  tsp black pepper, ground

1tbsp salt

½ tsp whole spice, ground

¼ tsp cloves, ground

¼ tsp cardamom, ground

 

 

How to make it:

  • Soak the rice in hot water for 15 minutes, then remove and set aside.

  • Finely chop 2 of the tomatoes, onion, garlic, parsley, and mint. Add extra version olive oil and the juice of 1 lemon and mix with the rice along with salt, pepper, cardamom, whole spice, cloves and cinnamon.

  • Cut the sweet peppers top, set aside, and stuff the rice mixture in the peppers. Be sure to leave half an inch on the top of the peppers empty as rice expands, then close the pepper with the top piece you removed.

  • In a Pyrex, add 2 chopped tomatoes to the base, with peeled sliced potatoe and some water, and place the peppers in the Pyrex.

  • Place in oven over 425 degrees for 30 minutes, then lower to 375 for 35 -50 minutes.

 

 

Main Dish (vegetarian):

Mahshee Flehfleh (Stuffed Peppers)

           60 min               Medium           6

By Rama Atiya