Filfil Rumi Mahshi (Stuffed Green Peppers)
A classic Jordanian dish of green bell peppers stuffed with a flavorful mixture of rice, ground meat, pine nuts, and currants, simmered in a light, savory tomato-based sauce. This dish is often served as a side or a light main course.
🧂 Ingredients
- 6 medium Green bell peppers
- 2.5 cups Long-grain rice(washed and drained)
- 1-1.5 lb Ground beef or lamb
- 4 large Onions(finely chopped)
- 0.75 cup Pine nuts
- 0.5 cup Currants
- 1.5 cup Olive oil(divided)
- 1 tablespoon Salt(or to taste)
- 1 teaspoon Black pepper(or to taste)
- 1 teaspoon Allspice
- 0.5 cup Mint(chopped fresh)
- 2 tablespoons Lemon juice
- 3 cups Water or vegetable broth(for simmering)
- Tomato slices(for topping)
- Chopped parsley(for garnish)
👨🍳 Instructions
- 1
Prepare the peppers: Wash the green bell peppers, cut off the stems, and core them. Set aside.
💡 Tip: You can use a paring knife or an apple corer to remove the core. - 2
Make the stuffing: In a large pan, heat about 1/2 cup of olive oil over medium heat. Add the chopped onions and sauté until softened, about 5-7 minutes. Add the pine nuts and sauté until lightly golden. Stir in the ground meat and cook until browned. Drain off any excess fat.
⏱️ 12 minutes - 3
Add the washed rice, currants, salt, pepper, and allspice to the pan with the meat mixture. Stir well to combine. Cook for about 5 minutes, stirring occasionally, until the rice is lightly toasted.
⏱️ 5 minutes - 4
Remove the pan from the heat. Stir in the chopped fresh mint and lemon juice. Let the stuffing cool slightly.
- 5
Stuff the peppers: Loosely fill each pepper with the rice and meat mixture. The rice will expand as it cooks, so don't pack them too tightly. Top each pepper with a slice of tomato.
💡 Tip: Leaving some space at the top allows the rice to expand without bursting the pepper. - 6
Arrange the stuffed peppers in a large, wide pot or deep pan in a single layer. Drizzle with the remaining 1 cup of olive oil.
💡 Tip: Using a wide pot helps the peppers cook evenly. - 7
Pour in the water or vegetable broth. The liquid should come up to about two-thirds the height of the peppers. Bring the liquid to a boil over medium-high heat.
💡 Tip: You can also use chicken broth for a richer flavor. - 8
Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 30-45 minutes, or until the peppers are tender and the rice is fully cooked.
⏱️ 45 minutes💡 Tip: Check for tenderness by piercing a pepper with a fork. - 9
Garnish with chopped parsley and serve hot.
💡 Tip: Serve with a side of plain yogurt or a fresh salad.
💡 Pro Tips
- ✓For a vegetarian version, omit the meat and increase the amount of rice and pine nuts.
- ✓If you don't have fresh mint, you can use dried mint, but use about half the amount.
- ✓The tomato slices on top help to keep the stuffing moist and add a touch of sweetness.
🔄 Variations
- Other vegetables like zucchini, eggplant, or tomatoes can also be stuffed using the same filling.
- Add a pinch of cinnamon to the stuffing for a warmer flavor profile.