My mom used to make this dish when I was very young. Then, she stopped making it for a long time. It’s been years since I had had this dish but the taste was still on my tongue and in my mind. It was something I was craving for a long time. So, I took the recipe from her and decided to make it on my own. Well, MISSION ACCOMPLISHED!!!
This dish is so flavorful. What makes it even better is that it is so easy to make. All over the Middle East there are many recipes to Stuffed Vegetables or Mahshi (in Arabic) or Dolma (in Armenian). Most of them taste more or less the same. The Libyan version, however, has a unique taste that you will not forget!
- 3 bunches parsley, finely chopped
- 1 bunch green onions, finely chopped
- 1/2 bunch fresh mint, finely chopped
- 1/2 tablespoon red pepper
- 2 tablespoons Bharat
- 1/2 tablespoon black pepper
- 2 tablespoons Turmeric
- 1/4 teaspoon Caraway powder
- 1/4 teaspoon Coriander powder
- 2 tblspns tomato paste
- 4 Medium tomatoes, pureed
- 2 lbs ground beef
- 1/2 cup arborio rice
- 1/2 Cup olive oil/ghee
- Mini Bell Peppers
- 2 tblspns beef boullion
- 1 Cup water
- Wash the peppers and cut off the tops & remove seeds. Set aside.
- Place first 14 ingredients in a bowl and mix well.
- Fill the hollowed bell peppers with filling. Do not stuff all the way to the very top. Leave about ¼ of an inch from the top because the rice will expand while cooking and it will overflow.
- Place the stuffed peppers in a baking dish standing up.
- Preheat oven to 400F.
- Mix together water and beef boullion. Pour in baking dish.
- Cover and place in oven. Let cook for 1 1/2 hours.
- Remove cover and continue to cook for an additional 20-30 minutes.
*Serve hot with a side of yogurt or as is.
If you make this recipe, be sure to snap a photo and hashtag it #EATDRINKPLAYLA. I’d love to see how yours turned out!