We generally followed this recipe: https://www.arabamerica.com/recipe/stuffed-peppers-mahshi-falafli/ Our modifications: first, we substituted a medium, dual-lobed shallot (finely diced) and 2 cloves garlic (minced) for one medium onion. For the spices, we used 1 tsp cumin, ½ tsp allspice, and ¼ tsp cayenne. For the herbs, we used 1 Tbsp minced parsley, 2 tsp minced dill, and 2 tsp minced spearmint. We used ½ cup uncooked basmati rice. Second, we sauteed the shallot, garlic, and spices in 2 Tbsp butter and let cool before adding to the beef-rice-herb mixture. We seasoned as directed with salt and black pepper. Third, for the simmering broth, we used 6 cups chicken broth, ½ chopped tomato, and 3 Tbsp tomato paste. Finally, we had only 2 large bell peppers and 3 firm large tomatoes. Based on the height difference in pepper versus tomato, we cooked them in two different pots for 50 mins simmering (pepper) and 25 mins simmering (tomato). It was a challenge to keep the vegetables snug, and they kept floating sideways while simmering. (Mar. 2021)
Cooking Adventures 