TUNISIAN STUFFED PEPPERS FELFEL MEHCHI
Many cuisines include stuffed peppers, and in any number of ways. A touch of cheese in this stuffing indicates, perhaps, a French hand, but the method of cooking is Tunisian.
Provided by Olha7397
Categories Peppers
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cut out the stem ends of the peppers and reserve. Discard the seeds and fibers inside. Set the peppers aside.
- Heat 1 tablespoon of the oil in a skillet and stir fry the onion and lamb over moderate heat for 5 minutes. Remove the skillet from the heat and cool for 2 minutes. Stir in the parsley, hard cooked egg, cheese, bread, salt and pepper. Stuff the peppers and replace the stem ends to fit.
- Dip the stuffed peppers, stem end first, into the flour and coat all over. Then dip the peppers in the beaten eggs to seal the stem ends closed. Heat the remaining 3 tablespoons oil in a skillet and fry the peppers for 3 minutes on all sides. Place them in a pan.
- Mix together the water and tomato paste. Pour over the peppers, cover the pan and bring to a boil. Reduce the heat to low and cook slowly for ½ hour, basting now and then. Serve warm. Makes 6 peppers as a side dish with other foods.
- The Great Book Of Couscous.
Nutrition Facts : Calories 356, Fat 22.8, SaturatedFat 7, Cholesterol 138.4, Sodium 442.8, Carbohydrate 23.8, Fiber 3.4, Sugar 4.6, Protein 14.6
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Sarahjane Legon
[email protected]These stuffed peppers are a great way to use up leftover rice. I always have leftover rice in my fridge and this is a great way to use it up.
Balrambhusal Balrambhusal
[email protected]I'm not a big fan of tomatoes, so I used a tomato sauce made with roasted red peppers instead. It was a great substitute and it gave the dish a nice smoky flavor.
Weam Hatem
[email protected]I made these stuffed peppers in my slow cooker and they turned out great. I just cooked them on low for 8 hours and they were perfect.
JOHN EZRA
[email protected]I used a combination of ground beef and ground lamb in the filling and it was delicious. I also added some chopped carrots and celery to the filling for extra flavor.
sara louis
[email protected]These stuffed peppers were a bit time-consuming to make, but they were definitely worth the effort. They were so delicious!
tony goodwin
[email protected]I'm not a big fan of peppers, but I loved these stuffed peppers. The filling was so good that I didn't even mind the peppers.
William Caldwell Caldwell
[email protected]These peppers were a bit spicy for my taste, but I still enjoyed them. The filling was very flavorful and the peppers were cooked perfectly.
Jibon Shadar
[email protected]I made these stuffed peppers for a party and they were a huge hit. Everyone loved them!
Mesa Epenisa
[email protected]This is one of my favorite Tunisian dishes. The peppers are so tender and the filling is so flavorful. I highly recommend trying this recipe.
Shirley Gordon
[email protected]I've made this dish several times now and it's always a crowd-pleaser. The peppers are always cooked perfectly and the filling is always flavorful and satisfying.
anamul kabir
[email protected]These stuffed peppers were so easy to make and they turned out so delicious. I used ground chicken in the filling and it was perfect.
Linus Ketimu
[email protected]I love the combination of flavors in this dish. The sweetness of the peppers, the savory filling, and the tangy tomato sauce are all perfect together.
Rabbi Shikdar
[email protected]Tunisian stuffed peppers were a hit! The filling was flavorful and the peppers were perfectly cooked. I will definitely be making this dish again.