Mahshi - Middle Eastern Stuffed Vegetables

Ingredients

• Water (1 cup)
• Olive oil (3 tablespoons)
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Ground cinnamon (1/2 teaspoon)
• Ground cumin (1 teaspoon)
• Dried mint (1 teaspoon)
• Fresh parsley, chopped (1/4 cup)
• Tomato paste (2 tablespoons)
• Garlic, minced (3 cloves)
• Onion, finely chopped (1 medium)
• Long-grain rice, rinsed (1 cup)
• Ground beef (1 pound)
• Eggplant (1, medium)
• Zucchini (2, medium)
• Bell peppers (2, medium)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Prepare the vegetables: Carefully cut the tops off the bell peppers and remove the seeds and membranes. For the zucchini and eggplant, cut them in half lengthwise and scoop out the flesh, creating hollow shells. Reserve the eggplant flesh for later use.
3. In a large mixing bowl, combine the ground beef, rinsed rice, chopped onion, minced garlic, tomato paste, parsley, dried mint, cumin, cinnamon, salt, and black pepper. Mix well until all ingredients are evenly distributed and form a cohesive filling.
4. Stuff the hollowed bell peppers, zucchini, and eggplant halves generously with the meat and rice mixture, pressing down gently to pack them in and ensure they are filled to the top.
5. Arrange the stuffed vegetables upright in a baking dish. Drizzle with olive oil and add 1 cup of water to the bottom of the dish to help steam the vegetables during baking.
6. Cover the dish tightly with aluminum foil to retain moisture and bake for 45 minutes. After this time, remove the foil and continue baking for an additional 15 minutes, or until the vegetables are tender and the filling is fully cooked.
7. Let the dish cool slightly before serving to allow the flavors to meld. Enjoy the Mahshi hot, garnished with additional parsley if desired.