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Stuffed Peppers (Flafla Mahshi)




Source of Recipe


The Toronto Star


List of Ingredients




6 large red and/or green bell peppers

1 lb (450 g) ground beef or lamb

1/2 cup rice

2 tomatoes, finely chopped

1 onion, finely chopped

1/4 cup finely chopped cilantro leaves

2 tbsp olive oil

1-1/2 tsp salt

1/2 tsp each: pepper, ground cumin, ground allspice

2 cups tomato juice

1 tsp garlic powder



Recipe



Cut off stem ends of peppers and reserve. Remove seeds and veins from peppers. Set peppers aside.

In large bowl, stir together meat, rice, tomatoes, onion, cilantro, oil, salt, pepper, cumin and allspice.

Stuff mixture into peppers. Close with stem ends. Arrange (stem ends up) in deep pan.

In small bowl, stir together tomato juice and garlic powder. Pour over peppers. Add enough water to barely cover peppers. Bring to boil over high heat, then reduce heat to medium, cover and cook 50 minutes or until peppers are tender.

Makes 6 servings.