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Lebanese Stuffed Vegetables

Serves 4 to 6 Appetizer vegetarian, Appetizers

Lebanese Stuffed Vegetables

Lebanese Stuffed Vegetables, or 'mehshi', are the heart of a home-cooked meal, a comforting staple that finds its place at family tables across Lebanon. Crafted with a medley of peppers or tomatoes filled with seasoned rice, these stuffed delights make their appearance during leisurely midday meals, where time seems to stretch and conversation flows. Generosity reigns, with olive oil and herbs weaving through each bite, reflecting the warmth of a Lebanese kitchen.

Expect a harmonious blend of tender vegetables and fragrant rice, seasoned perfectly with a pinch of intuition. The onion melds into the mixture, offering subtle sweetness, while the olive oil enriches every morsel. Serve these stuffed treasures warm, inviting everyone to savor the layers of simple yet profound flavors that speak of tradition and home.

Ingredients

  • 4peppers or tomatoes
  • 150 grice
  • 1onion
  • 80 mlolive oil
  • herbs — chopped
  • to tastefine sea salt and black pepper

Method

  1. Start by preparing the vegetables. If using peppers, cut off the tops and remove the seeds and membranes. If using tomatoes, slice off the tops and scoop out the insides with a spoon, being careful not to pierce the skin. Set the prepared vegetables aside and reserve the tops for later use.
  2. Rinse 150 g of rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky. Drain the rice well and set it aside.
  3. Finely chop 1 onion and heat 80 ml of olive oil in a large skillet over medium heat. Add the chopped onion to the skillet and sauté until it becomes translucent and fragrant, about 5 minutes. Stir in your choice of herbs, such as parsley or mint, to infuse the oil with flavor.
  4. Add the drained rice to the skillet with the onions and herbs. Stir to coat the rice in the flavored oil, allowing it to absorb the aromas. Season the mixture with fine sea salt and black pepper to taste, ensuring the rice is well seasoned before stuffing the vegetables.
  5. Carefully fill each prepared vegetable with the rice mixture, leaving a little space at the top for the rice to expand as it cooks. Place the reserved tops back on the vegetables to cover them.
  6. Arrange the stuffed vegetables in a baking dish, ensuring they fit snugly to prevent them from tipping over. Drizzle a little more olive oil over the top of the vegetables to help them roast evenly.
  7. Cover the baking dish with foil and place it in an oven preheated to 180°C (350°F). Bake until the vegetables are tender and the rice is fully cooked, which you can test by piercing the vegetables with a fork; they should be soft and the rice should be tender.
  8. Remove the foil during the last 10 minutes of cooking to allow the tops to brown slightly. Once done, remove the baking dish from the oven and let the stuffed vegetables cool slightly before serving. Finish with a sprinkle of salt if needed and serve immediately, sharing with family and friends.
Cover of Authentic Lebanese Cuisine
From the cookbook

Authentic Lebanese Cuisine

This recipe is from Authentic Lebanese Cuisine by Yassine Sbiti — the Lebanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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