๐ง ์ฌ๋ฃ
- 6 medium Bell peppers (mixed colors)(cored and deseeded)
- 4 medium Zucchini(trimmed and cored)
- 500 g Ground beef
- 1 large Onion(finely chopped)
- 2 medium Tomatoes(finely chopped)
- 2 tbsp Garlic paste
- 1 tbsp Dill paste(optional)
- 2 cups Cooked white rice
- 2.5 tbsp Vegetable stock powder
- 1 tsp Coriander powder
- 1 tsp Cumin powder
- 1 tsp Paprika
- 1 small Cinnamon stick
- 1 tsp Black pepper(to taste)
- 1 tsp Salt(to taste)
- 4 tbsp Oil(divided)
- 400 g Crushed tomatoes
- 2 cups Water
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the vegetables: Wash and core the bell peppers and zucchini, removing seeds and insides. If using eggplants or tomatoes, prepare them similarly.
- 2
Make the minced meat stuffing: Heat 2 tablespoons of oil in a pan. Sautรฉ the chopped onion until softened, then add the chopped tomatoes and cook for another 2 minutes. Add the minced beef and stir continuously to break up the meat. Cook until browned. Stir in the garlic paste, dill paste (if using), vegetable stock powder, coriander, cumin, paprika, cinnamon stick, black pepper, and salt. Cook for about 15-20 minutes, or until the meat is cooked through. Drain any excess fat.
- 3
Combine stuffing with rice: Add the cooked rice to the meat mixture and mix well to combine.
- 4
Make the sauce: In the same pan (or a separate one), heat 2 tablespoons of oil. Sautรฉ a small chopped onion until softened, then add a chopped tomato and cook for 2 minutes. Stir in the tomato paste, vegetable stock powder, coriander, cumin, paprika, and black pepper. Add 2 cups of water and bring to a simmer. Cook until the sauce thickens slightly, about 10 minutes.
- 5
Stuff the vegetables: Carefully stuff the prepared vegetables with the meat and rice mixture. Do not overstuff, as the rice will expand.
- 6
Assemble and bake: Arrange the stuffed vegetables in a baking dish. Pour the prepared tomato sauce over and around the vegetables. Cover the dish tightly with foil.
- 7
Bake: Place the baking dish in a preheated oven at 375ยฐF (190ยฐC) and bake for 1 hour and 30 minutes to 2 hours, or until the vegetables are tender. Remove the foil for the last 10-15 minutes of baking if you prefer a slightly roasted texture.
- 8
Serve: Let the mahshi rest for a few minutes before serving hot.
๐ก ์ ๋ฌธ๊ฐ ํ
- โYou can use a variety of vegetables for mahshi, including tomatoes, potatoes, and eggplants.
- โEnsure the stuffing is not too wet, as this can make the rice mushy.
- โAdjust the spices to your preference.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- For a vegetarian version, omit the meat and increase the amount of rice and vegetables in the stuffing.
- Add other vegetables like peas or carrots to the stuffing.
