I was at the farmer’s market the other day and I saw gorgeous, large, sweet green peppers. I decided to recreate a Tunisian dish known among many families and around the world. It is Stuffed Peppers (Filfil Mihchi)! The Tunisian version comes with a tomato sauce, and fries are optional.
Tunisian Stuffed Peppers: Felfel Mehchi
There are two main ways to cook this dish, you can either cook the tomato sauce separately and the stuffed peppers in the oven. Or, you can cook the stuffed peppers in the sauce on the stovetop.
Regardless of the method, the both turn out delicious! My baby LOVED it and he’s a picky eater.
For this recipe, I cooked the peppers and the sauce separately, and I added some oven baked fries and zucchini to add some veggies for a more balanced meal.
Now let’s talk about what goes in the peppers. The traditional was is to only stuff it with ground beef but I find it very strong that way. So I reduced the ground beef quantity and added rice and shredded zucchini. It tastes so much better like that.
Stay safe everyone and I hope you try and like this dish.
INGREDIENTS: (serves 3)
For the ground beef stuffing:
- 3 leeks or 1 medium onion
- 5 cloves of garlic
- 200-250 gr of ground beef
- 1/4 cup olive oil
- salt & pepper
- 1 tsp chili flakes
- 1 medium zucchini
- 1/3 cup boiled rice
- 2 eggs
- 1 tbsp breadcrumbs
- 1 handful of chopped parsley
- 3 large sweet peppers
For the tomato sauce:
- 2 large leeks or 1 medium onion
- 6 tomatoes
- 8 cloves of garlic
- 1/4 cup olive oil
- 1 tsp of chili flakes
- 1 tbsp of tomato paste
- 1 tsp paprika
- 1 tsp coriander & caraway
- 2 laurel leaves
FELFEL MEHCHI RECIPE:
How to Cook Felfel Mehchi:
- Start by chopping the leeks/onions. Add the olive oil, onions, garlic, and ground beed to a small pot and put on medium heat. Once the beef starts to brown, add the spices. Mix well, add a splash of water, and cover with a lid. Let it cook for about 10 min then add the shredded zucchini. Let it cook for another 5 minutes until the water is fully evaporated. Turn off the heat and set aside.
- Wash and remove the pits of the sweet peppers. Add the boiled rice, eggs, breadcrumbs, and parley to the ground beef mixture. Start stuffing the peppers with the mixture. Set them in an oven baking sheet/dish and put in the oven on 180 degrees C for 30-40 min or until the peppers are soft.
- To make the sauce, chop the leeks/onions and dice the tomatoes. Add them to a small pot with the olive oil and garlic and put on medium heat. Once the onions and tomatoes start to wilt and cook down, add the tomato paste and the spices. Add some water, cover with a lid, and reduce the heat. Let it cook for 20-30 min or until you get the desired consistency. Add the bay leaves towards the end.
- For the oven-baked fries, slice the potatoes into thin slices. Rinse with cold water then drain and pat dry. Season with chili flakes, oregano, salt, pepper, and olive oil. Layer them on a baking sheet lined with parchment paper and put in an oven on 180 C for 30-40 min. You can cook it simultaneously with the peppers.
- Enjoy with fresh warm bread!
This Tunisian Stuffed Peppers recipe is part of the #TasteTunisia initiative. In search of Tunisian cuisine, through a series of articles/videos, Carthage Magazine offers a window to the Tunisian food and recipes.
The Taste Tunisia initiative is supported by Carthage Magazine and led by international registered dietitians-nutritionists from Tunisia, making it the ultimate initiative that celebrates and promotes Tunisian cuisine.
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- The Famous “Khobz Ch3ir” — Tunisian Barley Bread
- Slata Tounsia – Tunisia’s Summer Salad
- Tunisian-Style Stuffed Dates — Tunisia’s Healthiest Sweet Appetizer
- Tunisian Masfouf — Tunisia’s Most Famous Sweet Version of Couscous
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- Delicious Tunisian-Style Lamb Borghol (Bulgur)
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- Mom’s Orange Cake — Tunisia’s Winter Dessert
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