Tunisian Stuffed Peppers Felfel Mehchi Recipe

Name: Tunisian Stuffed Peppers Felfel Mehchi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium green sweet peppers or 6 medium red sweet peppers; 4 tablespoons olive oil; 1 medium onion, chopped (1/2 cup); 1/2 lb ground lamb; 5 sprigs flat leaf parsley, chopped; 1 hard-boiled egg, chopped; 1/4 cup grated gruyere cheese; 1 cup French bread, soaked in water, squeezed and chopped; 1/2 teaspoon salt (to taste); 1/4 teaspoon black pepper; 1/4 cup flour; 2 whole eggs, beaten; 1 cup water; 2 tablespoons tomato paste

Servings: persons

6 medium green sweet peppers or 6 medium red sweet peppers
4 tablespoons olive oil
1 medium onion, chopped (1/2 cup)
1/2 lb ground lamb
5 sprigs flat leaf parsley, chopped
1 hard-boiled egg, chopped
1/4 cup grated gruyere cheese
1 cup French bread, soaked in water, squeezed and chopped
1/2 teaspoon salt (to taste)
1/4 teaspoon black pepper
1/4 cup flour
2 whole eggs, beaten
1 cup water
2 tablespoons tomato paste

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.
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 1/2 hour, basting now and then. Serve warm. Makes 6 peppers as a side dish with other foods.
5
The Great Book Of Couscous.

511

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 medium green sweet peppers or 6 medium red sweet peppers, 4 tablespoons olive oil, 1 medium onion, chopped (1/2 cup), 1/2 lb ground lamb, and more.

Yes, Tunisian Stuffed Peppers Felfel Mehchi falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tunisian Stuffed Peppers Felfel Mehchi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions