Mahshi — Egyptian-Style Stuffed Vegetables

Rinse the zucchini and sweet peppers. Trim the ends off the zucchini and carefully hollow out the centers without piercing the walls; cut the tops off the peppers and remove the seeds.

Rinse the rice until the water runs clear and drain well. Finely chop 2 tomatoes, parsley, dill, cilantro and mint, and mix them with the rice. Season with salt and black pepper to taste.

Finely chop the onion and garlic. Heat the oil in a heavy-bottomed pot, sauté the onion for 3–4 minutes until soft, then add the garlic and tomato paste and cook for another minute.

Add 2 tomatoes puréed until smooth, pour in the water, and season with salt and pepper. Bring the tomato sauce to a boil and simmer for 5 minutes.

Fill the zucchini and peppers with the rice mixture only three-quarters full, leaving room for the rice to expand. Cap the peppers with their reserved tops.

Arrange the stuffed vegetables upright in the pot, packed tightly together, and pour in the hot tomato sauce until it reaches about two-thirds of their height. Cover with a lid.

Bring to a boil over medium heat, then reduce the heat to low and simmer for 45–55 minutes, until the rice is tender and the vegetables are soft.

Let the mahshi rest, covered, for 10 minutes, then carefully transfer to a serving platter and serve hot with the tomato sauce.