Mahshi felfel

Method

Cut the tops from the peppers and carefully remove the seeds and membranes, leaving the peppers intact. Mix the minced lamb with uncooked rice, chopped onion, parsley, mint, tomato paste, cumin, salt and pepper to create the filling. Stuff each pepper firmly with the mixture, leaving a little space at the top. Heat oil in a large pot and lightly brown the filled peppers on all sides, then stand them upright in the pot. In a separate bowl, combine the canned tomatoes, water, minced garlic and a pinch of salt, then pour this mixture around the peppers. Cover the pot with a lid, bring to a gentle simmer, and cook for 45-50 minutes until the peppers are tender and the rice is fully cooked. Serve hot, spooning the tomato sauce over each pepper.