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Mahshi, a beloved dish in Middle Eastern cuisine, captivates the taste buds with its delightful blend of flavors and textures. This traditional recipe features an array of fresh vegetables stuffed with a savory mixture of rice, herbs, and spices, creating a culinary masterpiece that resonates with both heritage and innovation. As Mahshi transcends cultural boundaries, it showcases unique variations, allowing each family to put their own spin on this cherished favorite. The dish is not only a comforting meal but also an excellent way to incorporate healthy ingredients into your diet.

Rice stuffed veggies Aka Mahshi

Elevate your dinner with this delightful Mahshi recipe! These rice-stuffed veggies—zucchinis, bell peppers, and tomatoes—are bursting with flavor from aromatic spices like cumin and allspice, and fresh parsley. This healthy dish is perfect for a family meal or gathering, offering a beautiful presentation and delicious flavor. Follow our easy step-by-step instructions to enjoy this wholesome and satisfying dish. Ready to impress?
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Ingredients
  

1 cup long-grain rice (e.g., basmati or jasmine)

3 medium zucchinis

3 bell peppers (any color)

2 large tomatoes

1 small onion, finely chopped

3 cloves garlic, minced

1 cup fresh parsley, chopped

1 teaspoon ground cumin

1 teaspoon ground cinnamon

1 teaspoon allspice

Salt and pepper to taste

2 tablespoons olive oil

1 cup vegetable broth

1 tablespoon lemon juice

Optional: pine nuts or raisins for added sweetness

Instructions
 

Prepare the Veggies: Preheat your oven to 375°F (190°C). Slice the tops off the zucchinis, bell peppers, and tomatoes, and hollow out the insides, leaving about 1/4 inch of the shell. Set the tops aside for later use.

    Prepare the Rice Filling: Rinse the rice under cold water until the water runs clear. In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Then, add the minced garlic and sauté for another minute.

      Add the Spices and Rice: Mix in the cumin, cinnamon, allspice, salt, and pepper, stirring to coat the onions and garlic. Add the rinsed rice and toast for about 2 minutes, stirring frequently.

        Combine the Filling: Pour in 2 cups of water or vegetable broth and bring to a boil. Reduce the heat to low, cover, and simmer until the rice is half-cooked, about 10-12 minutes. Stir in the parsley, lemon juice, and optional pine nuts or raisins before removing from heat.

          Stuff the Veggies: Carefully fill each hollowed-out vegetable with the rice mixture, pressing lightly to pack them well. Place the stuffed vegetables in a baking dish. Pour any remaining vegetable broth around the veggies to help them steam while cooking and maintain moisture.

            Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the vegetables are tender.

              Serve: Let the mahshi cool slightly before serving. Garnish with fresh parsley, and serve with a drizzle of olive oil and lemon wedges on the side.

                Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4