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Felfel mehchi — beef-stuffed peppers

Felfel mehchi — beef-stuffed peppers

  • Main course
  • Tunisian

Long peppers filled with beef, eggs and cheese, baked in a tomato and harissa sauce.

Active time35 min

Cooking1 h

Total1 h 30 min

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Ingredients

  • 1 tbsp ground coriander
  • 5 garlic cloves
  • 2 onions
  • 3 tbsp fresh parsley
  • 1 chilli pepper
  • 1 tsp hot chilli powder
  • 100 g grated cheese
  • 2 eggs
  • 350 g minced beef
  • 6 long sweet peppers
  • 3 tbsp tomato paste
  • 2 tbsp water
  • 1500 ml water
  • 2 tbsp harissa
  • 100 ml olive oil
  • 1 pinch of ground black pepper
  • 1 pinch of ground black pepper
  • 1 pinch of salt
  • 1 pinch of salt

Preparation

  1. Peel and crush the garlic. Heat the oil in a casserole over low heat. Stir in the tomato paste and harissa for 3 minutes. Add the garlic, washed whole chilli, sauce salt and pepper, then the water. Bring to the boil. After 1 minute, cover and simmer gently while preparing the peppers.

    5 garlic cloves
    1 chilli pepper
    3 tbsp tomato paste
    1500 ml water
    2 tbsp harissa
    100 ml olive oil
    1 pinch of ground black pepper
    1 pinch of salt
    • knife
    • chopping board
    • saucepan
    • spoon

  2. Wash and chop the parsley. Preheat the oven to 180 °C. Peel and grate the onions. Beat the eggs in a bowl. Add the beef, onions, parsley, cheese, coriander, chilli powder, cold water and the filling salt and pepper. Mix thoroughly until evenly combined.

    1 tbsp ground coriander
    2 onions
    3 tbsp fresh parsley
    1 tsp hot chilli powder
    100 g grated cheese
    2 eggs
    350 g minced beef
    2 tbsp water
    1 pinch of ground black pepper
    1 pinch of salt
    • oven
    • knife
    • grater
    • mixing bowl
    • whisk
    • chopping board

  3. Wash the peppers. Remove the stalks and seeds, keeping the peppers whole. Spoon the filling into them. Place in a large oven dish and pour the sauce over and around them.

    6 long sweet peppers
    • knife
    • chopping board
    • spoon
    • oven dish

  4. Bake for 45 minutes. Check that the peppers are tender when pierced with a knife and that the filling is cooked through. Cook for up to 15 minutes longer if necessary. Serve with the hot sauce.

    • oven
    • oven dish
    • knife

Allergens

  • Eggs
  • Milk
Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration

Felfel mehchi — beef-stuffed peppers