Food

Flefleh Mahshiyeh – Stuffed Bell Peppers

The bell peppers are obviously supposed to be the spotlight ingredient…but the tomatoes always make this dish extra special! 


Stuffing Ingredients:

1 1/2 cups calrose or medium grain rice
1/2 cup ground beef
1/2 can tomato sauce
1/4 cup water
1 tsp salt
1 tsp pepper

General Ingredients:

3 fresh, large tomatoes
4-5 bell peppers (color of your choice)
1/2 – 1 can tomato sauce
1 teaspoon salt
1/2 teaspoon pepper

Other Supplies:
1 large pan
Foil


Step 1: Cut off the tops of the bell pepper and tomatoes and gut them. Clearly the bell pepper will be much easier to handle than the tomato. Simply be gentle and remove as much of the inside of the tomato as you can and be sure to save the pulp because you will use it later.

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Step 2: Give the bell peppers a quick salt bath. Simply fill a bowl of water with 1 tablespoon of water and dip the bell peppers into them. It will add flavor to the pepper and also help remove left over seeds. As for the tomatoes, dip your finger into salt and rub the inside of the tomato.

Step 3: Arrange bell peppers and tomatoes into tray. Set tops of peppers and tomatoes aside.

Step 4: Rinse and soak rice for about 5-10 minutes. Set aside. Place a medium-sized pot on the stove over high heat and add ground beef. Continue to stir and break down until meat is no longer pink.

***If you would like to make this a VEGETARIAN dish, simple sauté onions in a bit of vegetable oil and then add finely chopped carrots and/or any other vegetable that you prefer. Then follow the steps below using your substitute vegetable mix. 

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Step 5: Add salt and pepper to meat when no longer pink. Give it a taste. Add more salt or pepper if you desire. Add strained rice over the meat and stir for a minute or so until all ingredients are combined.

Step 6: Add 1/2 can of tomato sauce and water. Stir all ingredients for about 5-7 minutes. The rice in the mixture will not be fully cooked.

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Step 7: Remove rice from heat and bring to your working station. Begin feeling each of your peppers and tomatoes. Fill them up to the rim, cover with each lid, and place back into the baking tray.

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Step 8: Grab the bowl of tomato pulp and using a potato masher, smash up as much as you can. Add 1/2-1 can of tomato sauce, 1 1/2 cup of hot (not boiling) water, and 1 teaspoon of salt and 1/2 teaspoon pepper. Give it a stir and pour into your baking tray. You want to fill up the tray half-way. So if you don’t have enough, add additional water or tomato sauce. It simply depends on your preference. Be sure to always taste for salt and pepper. You may want to add more!

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Step 9: Cover with foil and bake for 45 minute to one hour at 375°F or until rice is tender. You also have the option of uncovering the tray at the end and broiling the top for a minute or so.

4 thoughts on “Flefleh Mahshiyeh – Stuffed Bell Peppers

  1. These look amazing! My only question is did you season your ground beef with anything else? I only see that put salt and pepper.

    1. Hi Fatmah,

      Just salt and pepper is all I use…but you can totally go ahead and add allspice or any other spice that you think would work! 🙂

  2. Just discovered your site! LOVE!!! Can’t wait to make/try A LOT of these dishes 🙂 P.S. I really like the posts with pictures.. idk why but that always seems to help, so please continue to add pics with your steps like you did in this post. Thanks for sharing your beautiful recipes with us!

    1. Hello Rene,

      Thank you, that really means a lot to me! I hope to most more in the future – until then you can follow me at @whenapricotsbloom on Instagram! 🙂

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