Tunisian Stuffed Peppers Felfel Mehchi





6 md. sweet green peppers or
red peppers
4 tbsp. olive oil
1 md. onion, chopped (1/2 cup)
1/2 lb. ground lamb
5 springs flat leaf parsley, chopped
1 hard cooked egg, chopped
1/4 cup grated Gruyere cheese
1 cup French bread, soaked in water, squeezed and chopped
1/2 tsp. salt, or
to taste
1/4 tsp. black pepper
1/4 cup flour
2 whole eggs, beaten
1 cup water
2 tbsp. tomato paste


Cut out the stem ends of the peppers and reserve. Discard the seeds and fibers inside. Set the peppers aside.

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.

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.

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.

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Author's Comments

Many cuisines include stuffed peppers, and in any number of ways. A touch of cheese in this stuffing indicates, perhaps, a French hand, but the method of cooking is Tunisian.

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