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Felfel Mahchi
Tunisian Stuffed Peppers
Felfel Mahchi are tender bell peppers stuffed with a savory mixture of ground meat, rice, and aromatic spices, then simmered in a rich tomato sauce. This dish is a comforting and flavorful staple in Tunisian cuisine, often enjoyed as a main course or a hearty side.
🧂 Składniki
- 6 medium Bell peppers(any color, cored and seeded)
- 500 g Ground beef
- 1 medium Onion(finely chopped)
- 5 cloves Garlic(minced)
- 0.5 cup Cooked rice
- 0.5 cup Fresh parsley(finely chopped)
- 2 large Eggs
- 0.25 cup Breadcrumbs
- 1 tsp Turmeric
- 1 tsp Paprika
- 0.5 tsp Cumin
- 0.5 tsp Coriander
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 3 tbsp Olive oil(for sautéing and frying)
- 4 large Tomatoes(puréed or crushed)
- 2 tbsp Tomato paste
- 1 tbsp Harissa paste(optional, for heat)
- 1 cup Water(or as needed for sauce consistency)
- 2 Bay leaves
👨🍳 Instrukcje
- 1
Prepare the stuffing: In a large skillet, heat 1 tbsp olive oil over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
💡 Wskazówki profesjonalistów: Don't overcook the garlic, as it can become bitter. - 2
Add the ground beef to the skillet. Break it up with a spoon and cook until browned, about 8-10 minutes. Drain off any excess fat.
- 3
Stir in the cooked rice, chopped parsley, eggs, breadcrumbs, turmeric, paprika, cumin, coriander, salt, and black pepper. Mix well to combine all ingredients.
💡 Wskazówki profesjonalistów: Ensure the mixture is well-combined to distribute flavors evenly. - 4
Stuff the cored and seeded bell peppers with the meat mixture. Pack the filling in firmly but don't overstuff.
💡 Wskazówki profesjonalistów: You can use a spoon or your hands to stuff the peppers. - 5
In the same skillet (or a separate large pot or Dutch oven), heat the remaining 2 tbsp olive oil over medium-high heat. Carefully place the stuffed peppers in the hot oil and fry for about 3 minutes on each side until lightly browned.
💡 Wskazówki profesjonalistów: This step helps to seal the stuffing and give the peppers a nice color. Be careful as oil may splatter. - 6
Remove the peppers from the skillet and set aside. In the same skillet, add the puréed tomatoes, tomato paste, harissa (if using), water, and bay leaves. Stir to combine and bring to a simmer.
💡 Wskazówki profesjonalistów: Adjust the amount of water to achieve your desired sauce consistency. - 7
Carefully return the stuffed peppers to the skillet, nestling them into the sauce. Ensure they are mostly submerged. Cover the skillet and reduce the heat to low. Simmer for 45-60 minutes, or until the peppers are tender and the filling is cooked through.
💡 Wskazówki profesjonalistów: Baste the peppers with sauce occasionally to keep them moist. - 8
Remove the bay leaves before serving. Serve the Felfel Mahchi hot, with plenty of the tomato sauce spooned over the top.
💡 Wskazówki profesjonalistów: This dish is often served with crusty bread to soak up the delicious sauce.
💡 Wskazówki profesjonalistów
- ✓For a vegetarian version, omit the meat and use a mixture of cooked lentils, rice, and vegetables for the filling.
- ✓If you prefer not to fry the peppers, you can place them directly into the sauce and simmer until tender.
- ✓Adjust the spice level by adding more or less harissa, or a pinch of chili flakes.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Use ground lamb or a mixture of beef and lamb for the stuffing.
- Add a handful of chopped olives or capers to the stuffing for extra flavor.
- Serve with a side of couscous or rice.