Tunisian Stuffed Peppers Felfel Mehchi

Name: Tunisian Stuffed Peppers Felfel Mehchi
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 servings
Cuisine: Tunisian & Sahel
Ingredients: 6 medium green sweet peppers; 4 tbsp olive oil; 1 medium onion; 0.5 lb ground lamb; 5 sprig flat leaf parsley; 1 hard-boiled egg; 0.25 cup grated gruyere cheese; 1 cup French bread; 0.5 tsp salt; 0.25 tsp black pepper; 0.25 cup flour; 2 whole eggs; 1 cup water; 2 tbsp tomato paste

Lamb, green peppers and gruyere cheese come together in this dish, simmered on the stove.

1 hr 15 min · Serves 6 · Medium

Method

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Time: Prep 30 min · Cook 45 min · 75 min total
Difficulty: medium

1
Cut out the stem ends of the peppers and reserve. Discard the seeds and fibers inside. Set the peppers aside.
2
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.
3
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.
3 min
4
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.