Egyptian mahshi peppers stuffed with rice and ground beef

Mahshi peppers begin with a fragrant filling. Heat two tablespoons of olive oil in a pan and sauté the chopped onion for about five minutes until golden. Add the pressed garlic and ground beef and cook for roughly seven minutes, until the meat browns.

Wash the peppers, cut off the tops and remove the seeds and white membranes. Keep the tops aside to use as lids.

In a deep pot, stir two tablespoons of tomato paste with four hundred milliliters of water and the remaining tablespoon of oil. Bring it to a boil.

Carefully lift the peppers out of the pot and pour the tomato sauce over them. Sprinkle with fresh parsley and serve hot with pita bread or rice.