Thryve
Plant-Based Mahshi with Mince

Makes about 2-4 Serving
55 Minutes

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Ingredients:

  • 1 kg mixed sweet capsicum or bell peppers, seeded and with the cap removed
  • 250g Thryve 100% Plant-Based Mince, defrosted
  • 130g Egyptian or Jasmine rice, rinsed
  • 2 tbsp minced fresh parsley
  • 1 tbsp chopped mint leaves
  • 1 medium tomato, diced
  • 2 tbsp avocado or sunflower oil
  • 6 tbsp water
  • 2.5 tsp salt (to taste)
  • 1/4 tsp black pepper
  • 1/2 tsp Arabic 7 spices (all spice, black pepper, cloves, cinnamon, nutmeg)

TOMATO SAUCE:

  • 500g canned whole peeled tomatoes
  • 250g strained tomatoes
  • 1 tbsp tomato paste
  • 2 medium onions, finely chopped
  • 2 tbsp olive oil
  • 1 tomato, chopped
  • 1 tsp salt (to taste)
  • 1/4 tsp black pepper
  • 1 tbsp lemon juice (to taste)

Directions

  • Combine the Thryve mince, rice, parsley, mint, tomato, oil, water, salt, & pepper in a large bowl. Add a sprinkle of salt to each pepper & scoop in the filling. Allow about 1-2 cm at the top of each pepper. Set aside in the fridge.
  • In a medium-sized pot over medium heat, add the whole peeled tomatoes, strained tomatoes, tomato paste, and a pinch of salt. Cook & break up tomatoes. Add 1 cup water, reduce to a simmer. Cover & cook for another 30 minutes until reduced.
  • In a pan, add onions, olive oil, & a pinch of salt over medium heat. Cook until just past translucent & beginning to turn golden (10-12 mins). Set aside.
  • Once the tomatoes are reduced, remove from the heat. Lightly mash or purée. Transfer to a large bowl. Add double its volume of water to the tomatoes so it looks like a thin soup. Add the cooked onions, chopped tomatoes, salt, and pepper.
  • Place into a pot in one layer. Try to keep them standing upright so the filling doesn’t spill out. Pour the sauce halfway up the side of the peppers.
  • Bring the mixture to a boil. Cover and reduce to a simmer, making sure it’s bubbling evenly
  • After 20 minutes, add 1 tbsp lemon juice. Check the peppers and rice. If they’re cooking unevenly, turn the pot. Cover & continue simmering for another 10 minutes or so until peppers are easily pierced with a fingernail and rice is cooked through.
  • Transfer the peppers to a baking sheet and wrap with foil to keep warm. Raise the heat to high and reduce the sauce until it reaches desired consistency, about 5 minutes.
  • Serve the peppers in the sauce or alongside it.

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